Black eyed peas, cornbread, and other 'Lucky' New Year's recipes

Panama City - Starting out a new year, some of us need all the luck we can get! So the following are recipes for popular (and some say lucky) New Year’s dishes, like black-eyed peas, greens, and corn bread. You can also check out the video, showing step by step preparation, as featured on the NewsChannel 7 Today morning show.

Southern Black-eyed Peas

 1 pound dried black-eyed peas
 1 ½ pound how jowl, ham hocks or smoked turkey leg
 2 qts water
 1 large onion, coarsely chopped
 ½ tsp crushed red pepper
 ½ tsp sugar
 1 tsp Best Friend’s Seasoning

 Pick over the peas and rinse well; cover with cold water and soak overnight
 Place meat in large pot with water; bring to a boil and cook for 30 minutes
 Drain peas and add to pot with meat.
 Add onion, crushed red pepper, sugar and Best Friend’s Seasoning.
 Add more water, if necessary, to cover peas.
 Cover and simmer about 2 hours or until peas are tender, checking occasionally to see if they need more water.
 Serve piping hot with cornbread and butter.

New Year’s Greens

 2 qts water
 1 ½ pounds hog jowl, ham hocks, or smoked turkey leg
 4 pounds of greens (any mixture of collards, turnips and mustard) rinsed well and trimmed (or buy them already done in the grocery store)
 ½ tsp hot sauce
 1 Tbsp Best Friend’s Seasoning
 1 tsp sugar

 Place water and meat in a large pot with a tight fitting lid.
 Bring to a boil; lower the heat and simmer, covered, for about 30 minutes.
 Add the greens, hot sauce, sugar and seasoning (you may have to add the greens in stages to get them all in there).
 Return to boil; lower the heat and simmer, covered, for about 2 hours, stirring occasionally
 Serve steaming hot with cornbread and butter

Southern Style Corn Bread

 2 Tbsp vegetable oil
 2 cups self-rising cornmeal
 ½ cup self-rising flour
 2 cups buttermilk
 2 eggs
 10” cast iron skillet

 Preheat oven to 400 degrees
 Add the oil to the skillet and put it in preheated oven for 5 minutes.
 Combine all of the dry ingredients together and mix well.
 Whisk buttermilk and egg until completely mixed.
 Add buttermilk mixture to dry ingredients and mix to form batter but don’t over mix
 Remove skillet from oven and pour hot oil into batter; stir until incorporated.
 Pour batter back into cast iron skillet, bake for 25 - 30 minutes (the top of the cornbread should be golden brown and the bread should be pulling away slightly from the sides of the pan.
 Let cook 5 – 10 minutes before removing from pan and cutting.
 Serve warm with butter.

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