It is a tradition here in the South to eat black eyed peas and greens on News Year’s Day, as a way of ensuring good luck and prosperity for the coming year. We hedge our bets and eat black eyed peas, rice (with some onion – also known as Hoppin’ John) and cornbread on the side on New Year’s Eve, with leftovers on the day itself, usually while watching one or more bowl games.
Cornbread – good cornbread – can’t be beat as a side. The best cornbread is made in a well seasoned cast iron skillet. Swirl some oil in the bottom of the skillet and toss it into the preheated oven for about five minutes or so. Remove it, pour off any excess oil, and in goes your batter. The trick is not to have too much oil in the skillet, or have the skillet be much too hot. This will lead to either a skin of oil on what will be the top of the cornbread (and a mushy top) or to burned cornbread. Neither of those is appetizing. Twenty minutes or so later, we have this.
When it comes out, we like to slather it with butter, top and bottom, before cutting into it.
And yet more butter on the slice you’ve taken.
And then: the rest.
My mom takes this a step further: she mixes up everything, chunks the cornbread into pieces on top of it, then eats it in one glorious mess o’ good luck.