In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.

Today’s column is in answer to a request from Elisabeth Clarke after sampling this cornbread recently at the home of a friend. But even though it’s not anywhere near New Year’s Day, this recipe is always tasty.

 

From The Kitchen of The Cypress House, December 17, 1986:

 

Recipes for Christmas cookies, candies and such goodies are in demand right now; and today’s food section brings you several more to add to your file.

Since this is our final column of the year, however, we want to share with you a new recipe for New Year’s Day.

The recipe comes from my sister-in-law Pat Stamm Rice in San Angelo, Texas, and is typical of the hot foods so enjoyed in Texas. It’s a great way to serve your New Year’s Day black-eyed peas. We guarantee this one if you like cornbread and black-eyed peas.

 

Black-Eyed  Jalapeno Cornbread

1 can black-eyed peas seasoned with bacon and jalapeno

1 cup cornmeal

1/2 cup flour

1 teaspoon soda

2 eggs

1 cup buttermilk

1/2 cup corn oil

1/2 pound cheddar cheese, grated

1 onion, chopped

3/4 cup creamed corn

1 pound ground beef, browned and drained

Picante sauce

 

Mix all ingredients except the picante sauce together. Pour into a greased 9 x 13-inch or 9 x 9-inch pan. Bake at 350 degrees for 45 minutes. Cut into squares to serve and let each person serve himself a dollop of picante sauce on top.

 P.S. If you prefer, you can substitute 1 cup of plain canned blackeyed peas and add jalapeno peppers, chopped to taste — two peppers make the cornbread just about average in hotness.