Southern Staples: Lady Cream Peas and Buttermilk Cornbread

So traditionally speaking, down South, New Year’s is a time for black eyed peas and cabbage. You know, for good luck. Got helg! 

It's a Southern tradition, a staple in so many ways, but more than anything, it is a comfort food for me and always, always reminds me of my grandparents.

And I can’t help it, but I always crave these Southern staples in January because that’s what I grew up with as a child. 

But I do recall another special pea that my grandmother favored when they were available and in season: the Lady Cream Pea. 

This legume has now become a coveted heirloom that’s like the black eyed pea’s sweet baby sister but with a more delicate flavor and texture. Lady cream peas are more of a regional vegetable and I hadn't come across them outside of Louisiana or really thought about them much in quite a long time.

When I discovered these on Amazon during lockdown, it was like a jolt of nostalgia and I remembered my grandmother being a big fan of them. I had to have them! And I paid a pretty penny for them at the time, which probably still wasn't expensive but for the fact that it was a bit special for a little 'ol pea. But boy, was it a treat! It really sparked a culinary adventure when they finally arrived and I haven't been able to do without them since.

Here is how we make them at my house whenever true Southern Comfort is in order.

Ingredients:

• 4 smoked ham hocks
• Water to max
• 2 tbsp better than bouillon beef
• Sprig of thyme
• 3 bay leaves
• Instant pot pressure cook using stew/chili. 30 min normal pressure
• 1 lb bag of lady cream peas

Or... if you are obsessed with these like I am, buy in bulk from Camellia. :)

1. Add cleaned and washed peas to the Instant Pot, filling the remaining inner pot with water no higher than the Max marking on the inner pot.
2. Add your ham hocks, thyme and bay leaves to the pot then secure the lid for cooking.
3. Select the Stew/Chili setting, ensuring the pressure valve is locked and secured
4. After cooking, the Instant Pot will automatically switch to Keep Warm and at that point, you can manually release the pressure, carefully, to ensure they don't overcook.
5. Add the Better than Bouillon and stir in until incorporated.

Cornbread

Crap, I forgot the flour! I have to lead with this because it’s a happy accident that I very much enjoyed. It made it gluten-free, if not necessarily non-gmo. I say that because I don’t actually know if my white cornmeal is non-gmo, but it’s possible. I’d have to check the brand. But the point is that when accidents happen, don't automatically assume the recipe is a 'fail'. Often it is not and in this case, even though I missed an ingredient, it didn't change the outcome. The cornbread turned out fine. It truly was delicious.

• 1/4 cup butter (1/2 stick)
• 1 cup milk
• 1 large egg
• 1 1/4 cups yellow, white or blue cornmeal
• 1 cup Gold Medal™ all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

I used a cast iron skillet because why wouldn't you? If you have one, go ahead and use it. Preheat your oven at 400 degrees F and let your skillet heat up with the oven. Just when you are ready to put the cornbread in the oven, add a tbsp or two of butter just before pouring in your batter. Bake for 20 min or until set in the middle.