Black Eyed Peas & Cornbread

Welcome to Ambi’s Kitchen! If you’re new here thank you! I’m also new here! Shhh!!!! On today’s menu we are making my family’s secret recipes: Black Eyed Peas & our favorite Corn Bread! Here’s the recipe for the Black Eyed Peas Ingredients: 1 bag of dried black eyed peas 1 package of diced ham 1 can of diced tomatoes and green chilies 6-10 cups of water - You’ll need the water to cover your greens without over filling your slow cooker. 6-10 chicken bullion cubes - 1 cube for every cup of water Instructions: Fill a bowl with your black eyed peas, cover them with water and let them sit overnight. Drain the black eyed peas then add them to your slow cooker, then add the ham, diced and tomatoes and green chilies, add in the water and chicken bullion cubes. Cook low for 6-8 hours or high for 4-6 hours Freezes well for 4-6 months Here’s the recipe for our favorite cornbread Ingredients: 1 box of jiffy cornbread mix 1/2+ a can of cream of corn, measure with your heart after 1/2 a can 1 small can of diced green chilies 1/2 cup of shredded cheddar cheese Instructions: In a bowl add the cornbread mix, add in 1/2 can of cream corn, green chilies and cheese; mix that up real good. In a greased cupcake pan (I use butter) add your mixture and back accordingly to the box: 400* for about 15-20 mins. I recommend watching your cornbread around the half way baking mark so they don’t burn. You know your oven best ;). Like and subscribe if you liked today’s recipe. I can’t wait to see what we cook together next! #blackeyedpeas #cornbreadrecipe #slowcookerrecipe #slowcookerseason