Black-Eyed Peas and Cornmeal Dumplings

Photo: Johnny Autry; Styling: Cindy Barr

A pot of black-eyed peas on New Year's Day is a Southern tradition said to bring good luck for the year ahead. Make the tradition even better with bacon-y buttermilk dumplings and a dash of your favorite hot sauce. For a quick side of collards, bring 1/2 cup lower-sodium chicken broth, 1/2 cup water, and 2 minced garlic cloves to a simmer in a large skillet. Add 1 (16-ounce) bag chopped collard greens; cover and cook 10 minutes or until tender.

Yield: Serves 4 (serving size: about 1 cup pea mixture and 3 dumplings)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 405
  • Fat: 8.9g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 20g
  • Carbohydrate: 62.3g
  • Fiber: 7.5g
  • Cholesterol: 23mg
  • Iron: 4.5mg
  • Sodium: 581mg
  • Calcium: 68mg

Ingredients

  • 2 slices hickory-smoked bacon
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 3 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (16-ounce) bag frozen black-eyed peas (about 2 3/4 cups)
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1/3 cup finely chopped green onions
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon baking soda
  • 2 tablespoons chilled butter, cut into pieces
  • 1/2 cup buttermilk
  • Hot sauce (optional)

Preparation

  1. 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; finely chop. Remove 1 tablespoon drippings from pan; set aside. Increase heat to medium-high. Add 1 cup onion to remaining drippings in pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add stock, 1 1/2 cups water, salt, pepper, and peas to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.
  2. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add bacon, reserved 1 tablespoon drippings, and buttermilk; stir until a moist dough forms.
  3. 3. With moist hands, gently divide mixture into 12 equal portions. Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally. Serve with hot sauce, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black-Eyed Peas and Cornmeal Dumplings Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy