Crowder Peas with Cornbread,Tomato Gravy and Peaches

Crowder Peas w/ Cornbread, Tomato Gravy & Nectarines


  • Crowder peas are best warmed in a saucepan over medium low heat.
  • Warm cornbread in a 350 degree oven for about 10 minutes.
  • Tomato gravy is best warmed in a saucepan over medium low heat.
  • Peaches can either be warmed in a saucepan over medium heat, or served at room temperature. Serving them straight out of the fridge is not recommended, but also wouldn’t be the worst thing in the world if it had to happen!
  • Strain some of the liquid off the crowder peas and serve with tomato gravy, peaches (brine strained off), cornbread and oregano leaves.

INGREDIENTS: crowder peas, onions, garlic, bay leaf, thyme, oregano, salt, carrot hot sauce (carrots, habaneros, vinegar, turmeric, cardamom, vinegar), peaches, rice vinegar, salt, red onion, chili flake, tomato, Redtail Grains bloody butcher cornmeal, flour, egg, buttermilk, sugar, salt, baking powder