According to Chef Deb Traylor, in her post, black-eyed peas are a classic symbol of good luck and prosperity in Southern New Year’s Day traditions. Whether you embrace the superstition or enjoy the rich flavors, a pot of Hoppin’ John served with collard greens and cornbread is a beloved tradition for many families.

Chef Deb Traylor originally published her Hoppin’ John & Cornbread recipe on December 30, 2016

Good luck food

Chef Deb Traylor explains in her post that black-eyed peas are a traditional New Year’s Day dish in Southern cuisine, often associated with good luck. Whether you believe in the tradition or enjoy the flavor, Hoppin’ John is a popular choice for many families on this special occasion.

She went on to explain her fond childhood memories of enjoying black-eyed peas. She said Ginger’s mother prepared them slowly and served them with cornbread and homemade chow chow. On the other hand, her own mother opted for a quicker method, heating canned black-eyed peas and generously seasoning them with hot sauce. While their approaches differed, both families celebrated this culinary tradition with the hope of a prosperous New Year.

Find her Hoppin’ John and Quick Cooked Collard Greens recipes here: https://gingerandbaker.com/20161228hoppin-john-cornbread/. But, of course, we have adapted her cornbread recipe using sourdough.

Sourdough Cornbread Recipe

(Her recipe was adapted from Simply Recipes; see our recipe here.)

Ingredients

  • 1 Tbsp [14g] bacon drippings or cooking oil
  • 1 Large egg [53–57 grams]
  • 1/2 cup [82g] corn, pureed
  • 3/4 cup [150g] buttermilk
  • 1 ½ cups [180g] cornmeal
  • 1 cup [240g] sourdough starter
  • 2 ts [14g] baking soda
  • 1 tsp [5.5g] salt
  • 1 Tbsp [15.5] sugar (optional)
  • 6 Tbsp [85g] Unsalted butter, melted and cooled

Directions

  1. Pour the bacon drippings or oil into a nine or 10-inch cast iron skillet and place it in the oven. Preheat oven to 400°F [205°C] with the skillet inside.
  2. Whisk together the egg, corn puree, sourdough starter and buttermilk.
  3. Whisk together the cornmeal, flour, soda, salt, and sugar (if using).
  4. Add dry ingredients to the wet mixture and stir to combine. Add melted butter. 
  5. When the oven is preheated, remove the skillet with a sturdy potholder and spread the batter evenly in the hot skillet.
  6. Bake at 400°F [205°C] for 20 minutes, or until the edges are nicely browned and a tester comes out clean.
  7. Let the cornbread cool in the skillet for at least ten minutes before serving.