A new year, a new decade, a new cornbread

Heavens to Betsy, January 1, 2010 has nearly passed! It's nearly gone and I haven't shared my favorite recipes for a year of good luck. If you live in an Eastern time zone, I'm sorry. If you live in the Central zone on west, there's still time! Start melting some butter in a skillet and keep reading!

Everyone's got a different way to usher in a new year. Some people ring bells, some people eat a special meal at midnight. Some people open every window in their house to chase bad spirits away. But in my family, we use food to bring good luck. Specifically black-eyed peas and cornbread.

This ritual may be as "unique" as making hot cocoa to celebrate the first snow of winter, but I believe that black-eyed peas have thrown many blessings my way. You don't even have to pre-soak the buggers. Blessing #1: easy cooking.

This year, this specific year thrills me exceptionally because it began a new decade on a blue moon. I'm sure you have an inkling of how often blue moons appear. This lunar rarity, paired with my reflections on just how much living I've done from 2000 to present, has firmed my conviction that a New Year's Meal is as much about past blessings as future plans.

Ten years ago, my best friend, Sheree, and I awaited the arrival of the Y2K crash in downtown Fayetteville, Arkansas. Our 16-year-old hearts were full of silliness and excitement for our final year of high school. We had our friends, our classes, and we could hope for nothing better.

Last night, my husband and I toasted the new year with new friends and champagne in our new home. And we could ask for nothing better. Happy New Year. Happy New Decade.



New Year Black-eyed peas
serves 3

• 2 cups dry black-eyed peas
• 3 cups water
• 1 Tb. butter
  
• 2-3 Tb. molasses
• 1 tsp. mellow-flavored sea salt
• 3 Tb. turbinado sugar
• 1/3 cup finely chopped shallot
• 2 cloves garlic, chopped finely

Blissfully, black-eyed peas don't need to soak overnight. So! Pour the beans and water into a medium saucepan, bring everything to a rolling boil for a minute or two, and then let the beans simmer on a low boil, uncovered, while you prepare cornbread.

Melt a pat of butter in a cast-iron skillet and saute the shallots and garlic over medium-low heat, until the veggies are translucent and fragrant, about 10 minutes. Remove the cooked veggies to a small dish and use the pre-greased skillet to make cornbread (below.)

When the beans have absorbed all but a cup of water, stir in the molasses, salt, sugar, and cooked veggies. Keep the beans over a low simmer until the beans are tender and most of the water is absorbed.


Confetti-top cornbread
serves 6

• 1 cup whole-wheat flour
• 3/4 cup medium-grind cornmeal
• 2 Tb. Turbinado or brown sugar
• 1-2 Tb. honey
  
• 2 1/2 tsp. baking powder
• 3/4 tsp. flavorful salt
• 2 large eggs, beaten slightly
• 1 cup milk
• 1/4 cup melted butter
• 1 tsp. poppy seeds
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. sesame seeds (optional)

Topping:

• 1 tsp. fresh thyme
• 1 Tb. butter
• 1 Tb. honey
  

While the beans finish cooking, preheat your oven to 400 degrees Fahrenheit. Combine the flour, cornmeal, sugar, salt, and baking powder in a small bowl and set aside.

In another bowl, whisk together the eggs, milk, honey, and butter. Stir in the flour mixture until just moistened. Pour the batter into your greased skillet, then top with sesame seeds, poppy seeds, and crushed pepper flakes. Bake the cornbread for about 15 minutes, or until a wooden toothpick inserted near the center comes out clean.

Let the bread cool briefly while you coarsely chop the thyme. Use a butter knife to evenly spread a pat of butter and a tablespoon of honey on top of the bread, then sprinkle thyme over that. Serve warm, and wrap leftovers tightly in plastic wrap for up to three days.


If you liked this recipe, you might also enjoy:

College Hill Coffee blueberry muffins
Beans and maters
Rice and beans (and cheese)