Black-Eyed Peas and Cornmeal Dumplings
Black-Eyed Peas and Cornmeal Dumplings might be just the main course you are searching for. This recipe makes 4 servings with 457 calories, 20g of protein, and 15g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up hickory-smoked bacon, flour, cornmeal, and a few other things to make it today. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. From preparation to the plate, this recipe takes around 55 minutes.
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; saut 3 minutes, stirring occasionally.
Add garlic; saut 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.
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.
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.