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Black Eyed Peas & Skillet Corn Bread

   INGREDIENTS                                          

     For The Black Eyed Peas:

    1 Pound Dried Black Eyed Peas

    1 Yellow Onion

    1 Green Bell Pepper

    1 Stalk Celery

    1 Tablespoon Minced Garlic

    2-3 Large Smoked Ham Hocks

    1 10 oz Can Rotel (Mild or Original)

    2 Teaspoons Chicken Base or 

        or Granulated Chicken Bouillon

 

    For The Corn Bread:

    1 1/2 Cup House Autry Self Rising 

       Corn Meal Mix

    1 Stick Butter Melted

    1/2 Cup Sour Cream

    2 Eggs

    1 8.25 Ounces Can Cream Style 

       Corn

    1 8.75 Ounces Can Whole Kernel 

       Cut Corn (Drained)

    1/3 Cup Honey

    2-3 Tablespoons Sugar

 

    

 

 

 

     DIRECTIONS

For the Black Eyed Peas:

Rinse the dried peas in cold water and drain in a colander.

Place the peas in a crock pot, cover with cold water to about two inches above the peas. Place the cover on the crock pot. Soak overnight or eight hours.

After the peas have soaked the required time, dice the onion, green pepper, and celery, and add to the peas and water. 

Add the garlic, Rotel, ham hocks, and the chicken base/bouillon.

Cover and set the crock pot control to high, and cook for 6 hours.

After the peas have cooked, remove the ham hocks and pick all the meat off the hocks, shred and dice the meat and return the meat to the peas in the pot. Be careful to keep out all of the bones and fragments. You don't want to be breaking a tooth! Discard the fat, skin, and bones.

The peas are now ready to serve and will yield 10 to 12 servings.

 

For the Corn Bread:

Place a well seasoned,  8 inch iron skillet into a 385 degree oven to get the skillet hot.

Whisk together the eggs, sour cream, melted butter, creamstyle corn, drained, whole kernel corn, honey and sugar. Blend all ingredients together well.

Next add the corn meal to the blended liquid mixture and blend well to make the batter mix.

Allow the batter mixture to stand for 5 to 10 minutes.

Retrieve the hot skillet from the oven, being sure to use an oven mitt.

Spray the skillet with a very generous coating of Pam, or similar pan release agent.

Add all of the batter mix to the well sprayed, hot skillet. Tap the skillet on the work surface a couple of times to level out the batter. Place the skillet back into the 385 degree oven and bake until a deep, golden brown, approximately 45 minutes.

Remove the fully baked skillet of corn bread and place the skillet on a rack to cool for 10-15 minutes.

After the corn bread has cooled and relaxed in the skillet, place a plate over top of the skillet, while holding the plate secure in place, flip the skillet over, releasing the corn bread onto the plate. Then using a second plate, flip the corn bread again to bring it right side up. Carefully remove the corn bread to the rack to cool. 

The corn bread is now ready to slice and serve. Don't forget to dip some into the blackeye peas. Enjoy!

Note: If you use Jiffy corn muffin mix, you will need to use approximately 

2 to 2 1/4 cups of the mix. Or approximately 1 1/2, 8.5 oonce boxes.