Black-Eyed Pea and Corn Bread Recipes

Mary Hicks’s Corn Bread

In Helvetia, a Swiss enclave in West Virginia’s eastern panhandle, corn bread is made with white cornmeal (yellow works too) and salt, not sugar. For the crispest crust, use an iron skillet greased liberally with bacon fat. **See the recipe for Mary Hick’s Corn Bread »**

Cucumber Salad with Black-Eyed Peas

This is one of the simplest recipes in Author Maya Kaimal’s Aunty Kamala’s repertoire, and it uses coconut three ways.

Crostini with Black-Eyed Peas, Radicchio, and Raisins

The appeal of this hors d’oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.