New Year's Updated Southern Tradition

My New Year's tradition every year is to eat black-eyed peas, greens, ham/pork and cornbread which is supposed to bring us good luck, good health, wealth and prosperity in the new year. This year I had cooked a spiral ham a few days prior so I used the leftovers for this meal.

All items serve 4-6 people.

Black-Eyed Peas Ingredients:

2 cups Dried Black Eyed Beans

Water

2 Bay Leaves

1 Medium Onion, diced

1 cup baby organic carrots, diced

2 Garlic Cloves, minced

1/2 teaspoon Sea Salt

1/4 teaspoon Fresh Cracked Black Pepper

1 chunk of ham from the spiral ham (optional)

Directions:

1. Rinse beans in a colander or strainer and make sure to pick out any rocks (they don't taste good.
2. Add the beans to a stock pot. Add 5 cups of water.
3. Add bay leaves, onion, carrots and garlic. If using the ham bone, also add that here.
4. Bring to a simmer and cook for about 2 1/2 to 3 hours or until beans are tender.
5. About an hour before the beans are done, add the salt and pepper and stir to combined. 

Country Greens Ingredients:
4 cups (or 32 ounces) chicken broth or vegetable broth 

1-2 tablespoon apple cider vinegar
1 smoked ham hock (optional)
1 tablespoons chopped garlic

1 tablespoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoons red pepper flakes
1 dried bay leaf
1 large bag (16 oz.) Mustard Greens (could use Country greens which includes turnip and collard greens)

Hot sauce (to taste) 

Directions:

1. Add all ingredients, except greens, to a large pot. Bring to a simmer for 20 minutes, allowing the smoked ham bone/shank to release the flavor.
2. Add the greens to the pot of stock and cook for about 2 hours, until greens are all tender. Adjust seasoning and serve hot with pot liquor (the juice from the greens).

Cheese & Green Onion Cornbread Ingredients:
1 stick (or 8 tablespoons) butter, melted
1 bunch of chopped green onions
1 3/4 cups white or yellow cornmeal
1 1/4 cups flour
1/4 cups sugar
1 Tablespoon baking powder
1 1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar cheese
1 cup frozen corn kernels, defrosted
1/4 cup chopped sweet & spicy cherry peppers, jarred

 Directions:

1.  Preheat oven to 400°. Melt 1 Tablespoon of butter in 10-inch cast iron skillet over med heat. Add green onions. Saute 5mins.

2.  Mix next 6 ingredients in large bowl. Whisk buttermilk and eggs in med bowl. Stir into dry ingredients. 

3.  Stir in 5 Tablespoons of melted butter, then cheese, corn, peppers and green onions.

4.  Add 1/2 Tablespoon melted butter to skillet. Heat over high heat till foamy, about 1minute.  

5.  Pour batter into skillet. Trans to oven. Bake cornbread until golden, about 40 minutes. 

6.  Cool 20 minutes in skillet and enjoy.