Hopefully everyone had a safe and fabulous New Year’s Eve celebration, and being 1pm now, you’re probably just waking up. Okay, so maybe you woke up an hour ago and made some breakfast utilizing some of the leftover ham before reading this. But by now, you should have started your Black Eyed Peas and are probably wondering to yourself, “What else can I make to go with this traditional, yet delicious New Year’s Day meal?”

Cornbread.

Yes, nothing goes with Black Eyed Peas better than a fresh-from-the-oven corn muffin or slice of skillet bread. So, with that, I’ve posted my cornbread recipe, but please feel free to make any additions you’d like.


Ingredients

¼ cup melted butter
2 eggs, slightly beaten
1 cup buttermilk
¼ cup canola oil (or 2 tablespoons oil and ¼ cup melted butter)
1½ cups yellow corn meal
1 cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt

Heat oven to 450ºF. Brush the melted butter all over the inside of a 9” or 10” cast iron skillet, or 12 muffin tin. In large bowl, combine all ingredients and mix well. Pour the batter into greased pan. Bake for 20 to 25 minutes for the skillet method, or 15 minutes for muffins.