By New Year's 2025. "Make Them Capable" publishes on January 14th, which is also Grace's ninth anniversary, which is a coincidence I didn't plan and which I've decided means something I can't fully articulate. The book that is most directly about how her loss directed my life is publishing on the day we've observed her loss every year. That is either random or it is exactly right. I'm choosing the latter.
Noah made the black-eyed peas. He has done this two years in a row now and the ritual has transferred — he owns it. He made them correctly and served them with rice and cornbread and said, "I'm going to do this every year for the rest of my life." I said good. He said, "Even when I'm not living here." I said, "Especially then." He considered that and nodded.
The year ahead: second book publication, Mason's last semester before CIA, Olivia's junior year, Ethan's restaurant continuing to grow, Gary and I steady and tended, the workshops at over a thousand participants. The channel at 540,000. The second book heading into the world. January holds a publication date and an anniversary and the first meal of a new year.
Nine years since Grace. Nine years of building what she helped me see I needed to build. The book is for her, in the way that everything is for her. The dedication says: "For Grace. You would have liked this kitchen." She would have liked this kitchen. I believe it completely.
Noah served the black-eyed peas with cornbread this year, and watching him own that ritual — completely and deliberately — made me want to make sure we had the best possible version of that cornbread alongside it. This Creole Cornbread brings a little heat and depth to the table, the kind of side dish that doesn’t just accompany a meal but becomes part of the memory. It’s what I’ll be keeping in my back pocket for every New Year’s from here on out — especially for the years when he’s making the peas somewhere else, and I want him to have the full picture to take with him.
Creole Cornbread
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 8
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup canned creamed corn
- 1/2 cup diced green bell pepper
- 1/4 cup diced jalapeño (optional, seeds removed for less heat)
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat. Preheat your oven to 400°F. Place a 9-inch cast iron skillet or an 8x8-inch baking dish in the oven while it preheats.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cayenne, smoked paprika, and garlic powder until evenly combined.
- Mix wet ingredients. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Stir in the creamed corn.
- Combine. Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix. Fold in the bell pepper, jalapeño if using, and cheddar cheese.
- Bake. Carefully remove the hot skillet from the oven and grease it lightly with butter or cooking spray. Pour in the batter and spread evenly. Bake for 22—25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Rest and serve. Let the cornbread cool in the pan for 5 minutes before slicing. Serve warm alongside black-eyed peas and rice.
Nutrition (per serving)
Calories: 210 | Protein: 6g | Fat: 9g | Carbs: 27g | Fiber: 2g | Sodium: 320mg