Cornbread Waffles, Black-Eyed Peas & Collard Greens

Saturday, January 4, 2014

Well, it should come as no surprise that THIS family has had its fill of black-eyed peas, collard greens, and cornbread in the new year.



If you have no idea what I'm talking about, then you must not be a dyed in the wool Southerner, bless your heart. If it makes you feel any better, my husband is originally from Ohio, so he had to be eased into this tradition too. :-) 


Anyhoot, it's a New Year's tradition to eat black-eyed peas and collard greens for good luck. The black-eyed peas represent coins and the collard greens represent cash-money (as Aidyn Kale Walkush calls it). And  if you eat them on New Year's day, you're bringing yourself some prosperity. The cornbread? Well, that just tastes good with black-eyed peas and collard greens. ;-)  

This year, I decided to change up the way we made the cornbread, so I served it waffle-style. Let me tell you, this was an excellent decision, as it cooked up quickly, and the leftovers also tasted great served for breakfast with syrup and fruit (and according to my husband we'll be making these again to serve with his Kicking Butt and Taking Names Chili).


Cornbread Waffles
3 cups yellow self-rising corn meal mix
2 eggs
2 Tbsp oil
2 cups milk

  1. Preheat waffle maker.
  2. Measure corn meal mix into mixing bowl. 
  3. Beat together eggs, oil, and milk. Stir thoroughly into corn meal mix. 
  4. Prepare waffles according to your waffle maker directions.


Black-Eyed Peas
1 16 oz bag dry black-eyed peas
1 large onion, minced
6 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp butter
2 tsp salt
2 tsp soul food seasoning*

  1. Wash the dry beans. Place them into a pot and cover with at least 2 inches of water. Let them soak 8 hours or overnight. Drain.
  2. In a large pot, melt butter in olive oil. Saute onion and garlic in mixture. Add soul food seasoning.
  3. Add drained beans and enough water to cover beans by one inch.
  4. Bring beans to a boil, then reduce to simmer for 2 hours. At 1 1/2 hour mark, add salt.
Note: If you cannot find soul food seasoning at your local supermarket, you may substitute 1 tsp cayenne pepper.


Collard Greens
2 bunches fresh collard greens
1 large onion, minced
6 cloves garlic, minced
4 Tbsp olive oil
2 Tbsp butter
Salt (to taste)
Pepper (to taste)
  1. Wash fresh collard greens, pat dry, and remove leaves from stems. Tear or cut leaves into small, bite-sized pieces.
  2. In a large saute pan, melt butter in olive oil. Saute onion and garlic in mixture. 
  3. Add greens, salt, and pepper to the saute pan and cook, tossing often, until wilted and tender, about 10-15 minutes.
  4. Serve with balsamic vinegar or hot sauce.
Notes: I use a 12" straight sided saute pan to fit two bunches of collard greens. I add the collard greens to the pan in batches as I tear the leaves, tossing between each batch that I add. This gives them an opportunity to cook down and gives me an opportunity to multi-task! By the time I have torn the last of the leaves, I have enough room in the pan to add the last batch. I also cover the pan with the lid when I add the last batch to speed up the cooking process, but this is optional.

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