Happy New Year! Finally getting around to posting, life/school has been busy and way too much fun. So New Years Day is the day to get going on the Black Eyed Peas, not the band, the actual pea. There are so many ways to make them, find your fav and get it done, then you’ll have good luck all year. Today I did them a little different then I usually do, using fresh black eyed peas, no soaking for me. I also made a Sweet Corn Bread Pudding, drizzled with honey. YUM! This is super easy and you still have time to get it done sometime this weekend, if not today.
1-ounce unsalted butter
1/2 teaspoon fresh thyme chopped fine
1/2 teaspoon fresh rosemary chopped fine
1 cup fresh or frozen sweet corn
1 1/4 cup heavy cream
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded cheese- use your favorite parmesan and or sharp cheddar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups day old French bread, cubed (Thanks to Doreen for day old bread, told you I’d use it up right quick)
Heat oven to 350 degrees. Sweat onions with butter and herbs in an skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, cheese, salt, and pepper in a large mixing bowl. Add cubed bread, onions mixture and fold to combine. Pour batter into a buttered casserole dish. Bake 45 minutes, or until set. Cool slightly before serving. Drizzle with honey just before serving. Here’s a shot of both plated and ready to eat, it was so good!
Be always at war with your vices, at peace with your neighbors, and let each new year find you a better person.