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Ingredients
Black-eyed Pea Salad with Cornbread
- For the black-eyed peas
- 200 grams dried Yardlong Beans
- For the cornbread
- butter (for greasing)
- 350 grams Cornmeal
- 350 grams Pastry flour
- 1 tsp Baking powder
- 1 Tbsp salt
- 120 grams Corn (canned)
- 375 milliliters Buttermilk
- 2 eggs
- 50 grams softened butter
- 4 Tbsps brown sugar
- 1 Tbsp freshly chopped parsley
- For the salad
- 150 grams waxy potatoes
- 2 carrots
- ½ diced onion
- 1 tsp Maple syrup
- 2 Tbsps White vinegar
- 3 Tbsps Canola oil
- 1 Tbsp thyme
- salt
- cayenne pepper
For the black-eyed peas: Soak the beans in water overnight.
For the cornbread: Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking sheet. Combine the cornmeal, flour, baking powder and salt in a bowl. Drain the corn and mix with the buttermilk, eggs, butter, sugar and parsley. Add to the dry ingredients and mix until combined. Spread out over the prepared baking sheet, smooth the top and bake until golden brown, about 45 minutes. Remove from the oven, let cool slightly then invert onto a wire rack to cool completely.
For the salad: Rinse the beans, transfer to a saucepan, cover with water and bring to a boil with a pinch of salt. Reduce the heat and simmer for about 1 hour over medium heat. Peel the potatoes and carrots and cut into 1 cm (approximately 1/3 inch) small cubes.
Cook the potatoes and carrots in salted boiling water for about 10 minutes until just tender. Remove with a slotted spoon and drain. Drain the beans, rinse, drain again and add to the vegetables in a mixing bowl. Mix in the onions, maple syrup, vinegar, oil and thyme and season with salt and cayenne pepper. Cut the cornbread into pieces and serve with the salad in small serving bowls.