Mike Arnold’s Cheddar Jack Cornbread
Eighth and Roast chef, Mike Arnold serves this "Yankee" cornbread, which is indeed sweet, with his smoky pork and greens soup.
In the South it is a long held belief that cooking and eating Black Eyed Peas on New Year’s Day will bring you good luck and prosperity all year. Here is one of our favorite ways to eat them from blogger and food stylist, Teresa Blackburn. Find her at foodonfifth.com.
Ingredients
- 1 lb dried black eyed peas (or fresh)
- 1/4 lb ham hock
- 1 cup chopped onion
- 2 garlic cloves crushed
- salt & freshly ground black pepper
- 2 cups chicken stock
Instructions
1. Soak black eyed peas in just enough water to cover them for about 2 hours. Drain. (Alternatively, skip this step and start with fresh peas) Place peas in a stockpot with fresh water just to cover, the ham hock cut into chunks, onions, garlic cloves, salt & pepper & chicken stock. Bring to a boil, turn to low and simmer until peas are softened, not mushy. This can take around an hour or two. Taste and adjust seasonings.
2. Serve with warm corn muffins & freshly grated Parmigiana Reggiano.
About this recipe
Recipe by Teresa Blackburn. Follow her at foodonfifth.com. Find her work at teresablackburnfoodstyling.com
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