Main
Purple Hull Peas with Cornbread
1 h 30 minServes 6Nutri-Score B€
B
1 h 30 min
1 h 30 minPurple Hull Peas with Cornbread
what you need
Ingredients
purple hull peas (fresh from the garden, shelled)Produce500 g
bacon (chopped)Meat100 g
onion (diced)Produce1 piece
garlic (minced)Produce2 pieces
waterBeverages1.2 litres
saltSpices5 g
black pepper (ground)Spices2 g
cornmealGrains200 g- all-purpose flourGrains60 g
baking powderPantry8 g
sugarPantry15 g
egg (beaten)Dairy2 pieces
buttermilkDairy240 ml
butter (melted)Dairy60 g
per serving
Nutrition
244kcal
- Carbs
- 35 g
- Proteins
- 9 g
- Fat
- 8 g
what you’ll use
Tools
Stockpot
Mixing bowl
Baking dish
Oven
Whisk
step by step
Method
- Step 1
Shell the peas
- Shell the purple hull peas, discarding the hulls.
- Rinse the shelled peas well in cold water.
- Step 2
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.
- Step 3
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.
- Step 4
Bake the cornbread
- Pour the batter into a greased baking dish.
- Bake until golden and a skewer comes out clean.
- Step 5
Serve
- Spoon the peas into bowls and serve with warm cornbread.