Shell the peas

• Shell the purple hull peas, discarding the hulls.
• Rinse the shelled peas well in cold water.

Cook the peas

• Cook the bacon in a stockpot until crisp, then add the onion and garlic and soften.
• Add the peas, water, salt and pepper.
• Bring to a boil, then reduce the heat and simmer until the peas are tender.

Make the cornbread batter

• Whisk the cornmeal, flour, baking powder and sugar in a mixing bowl.
• Stir in the egg, buttermilk and melted butter until just combined.

Bake the cornbread

• Pour the batter into a greased baking dish.
• Bake until golden and a skewer comes out clean.

Serve

• Spoon the peas into bowls and serve with warm cornbread.