Happy New Year, everyone! In a nod to my Southern heritage, I’m whipping up a New Year’s day meal of black-eyed peas, cornbread and greens – the New Year’s Trinity. The tradition of consuming these flavorful legumes dates back to the Civil War when General Sherman’s troops destroyed most of the crops in the south but left the black-eyed peas behind because they were considered a non-vital crop – essentially animal feed.
Cornbread’s role in the New Year’s Trinity is that of GOLD. The hubby’s favorite because he loves gold (seriously, he wanted gold-leaf for Christmas!) and my favorite be
cause IMO, this cornbread adds a much needed sweetness to an otherwise savory meal. And, if you’ve read the About TSC page, you’d know that I have a bit of a sweet-tooth and can’t have a meal without some sweetness in there – it’s all about balance, folks! This cornbread may not be traditional, but it’s so yummy and a great side to my Black-Eyed Peas with Country Ham that I highly recommend you give it a try. And if somehow you have some leftover after dinner, simply warm up a slice, drizzle it with honey and you’ll have a scrumptious late-night treat!