My father, born in the Northeast, never formed an appreciation for our Southern tradition of ushering in the New Year with a helping of black-eyed peas for good luck. My unusual cornbread won him over by making his requisite helping of peas more palatable to his Yankee tastes.

2 large eggs
1 cup buttermilk
1/2 cup corn oil
2 cups yellow cornmeal
3/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup canned black-eyed peas, drained and rinsed
3/4 cup diced cooked ham
1 jalapeno pepper, stemmed and minced

Preheat oven to 425 degrees and place a well-greased 10-inch cast iron skillet in oven at that time to warm.

In large mixing bowl, whisk together eggs, buttermilk, and oil. Whisk in dry ingredients until well-blended. Stir in peas, ham, and minced pepper. Pour into hot, greased skillet.

Bake 25 minutes, or until top of bread is firm and golden brown.

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