Blackeyed Pea Relish
Stripling’s Black-eyed Pea Relish is quite soulful, and it has a minor jolt thanks to jalapenos and echoes of mustard. Since cornbread and black-eyed peas are timeless twins, we offer his recipe (see below) for Chive Cornbread with Relish.
Chive Cornbread with Relish
- 1 3/4 c. buttermilk
- 1 large egg
- 1/4 c. butter, melted
- 2 1/4 c. self-rising cornmeal
- 2 Tbsp. chopped fresh chives
- 1 (16 oz.) jar Stripling’s Black-eyed Pea Relish*
Heat a deep, black iron skillet in the oven at 450 degrees. In separate bowl, whisk buttermilk and egg briskly, and then pour in melted butter. Stir in cornmeal and chives. Pour into hot skillet. Cook at 425 degrees for 25 to minutes. Serve hot with a hearty dollop of Stripling’s Black-eyed Pea Relish. *1(16 ounce) jar of Stripling’s Black-eyed Pea Relish will meet the recipe requirement and leave a nice amount remaining for other uses!