Cajun French: le pain d’maïs (lu pain d’ma-ee) – cornbread
Black-eyed peas are a must in our home on New Year’s Day. It is one of those traditions and it must be carried on. We have been known to bring dishes with us as we travel and heat them in a hotel room – just so we carry on tradition.
This year, 2015, we decided to break from tradition. No, we still cooked black-eyed peas; we just did it a little differently. We cooked our black-eyed peas and cornbread together as a layered bake.
Mais C’est Bon!
Preheat oven to 400.
1 tbl Olive oil
½ yellow onion, half-moon sliced
½ red onion, half-moon sliced
1 green bell pepper, sliced
2 lg garlic cloves, sliced
1 ½ cups fresh corn, boiled in crab boil then cut from cob
1 lag green onions, sliced (about ½ cup)
2 cups cooked black-eyed peas (12 oz. frozen)
Salt to taste
½ cup finely chopped Andouille, sauté
1 box Jiffy cornbread mix
1/3 cup beer
For the Black-eyed Peas:
Cook black-eyed peas according to package directions. Season to taste.
Drain liquid, reserving ¼ cup or vegetable broth can be used.
In a deep cast iron skillet, heat 2 tsp olive oil to medium.
Add onions, garlic, and bell pepper.
Sauté until tender and beginning to caramelize.
Add corn, mix well.
Turn off heat.
First Layer: Smooth mixture evenly in bottom of skillet.
Second Layer: Add black-eyed peas and smooth evenly.
Pour broth evenly over layer.
Third Layer: Sprinkle green onions.
Fourth Layer: Spread cornbread mixture evenly.
Bake at 400 for 20 minutes.
Remove from oven and let stand 5 to 10 minutes.
For the Cornbread:
In large bowl, beat egg.
Add beer and mix.
Add Jiffy mix and combine until blended.
Combine only enough to coat well, don’t over mix.
Let stand for about 15 minutes.