Ingredients

For cabbage:
• 1 head of cabbage
• 1 stick of butter
• Salt and pepper
• Water
For black eye peas:
• 1-lb bag of black eye peas
• Salt and pepper
• 2 slices of hog jowl, cut into pieces
• 6 cups hot water
• 1/4 cup white onions, diced
For hog jowl:
• Hog jowl slices, as many as you need to serve
For corn bread:
• 1 cup self rising cornmeal
• 1/2 cup self rising flour
• 4 tbsp flavorless oil
• 1 egg, beaten
• 3/4 cup milk, approximate amount

Steps

For cabbage:
1. Cut cabbage into roughly 1/8s. Place cabbage in large pot on stovetop. Fill the pot with hot water until it covers the cabbage. Place half of the stick of butter in the pot, as well as salt and pepper, to your desired preference. I use the salt and pepper very liberally, especially the salt.
2. Boil the cabbage for roughly 10-15 minutes. I like my cabbage mushy. If you don't, boil yours for 5-10 minutes.
3. Drain the water out of the pot. Add the remaining stick of butter and extra salt. Mix well as the butter melts, and serve hot.
For black eye peas:
4. Soak the peas in cold water overnight. Drain and rinse the following day.
5. Either on stovetop or crock pot, cover the peas with hot water. Stir in cut hog jowl, onions, and salt and pepper.
6. Cook until the peas are tender, stirring occasionally. This should take around 4 hours
7. Serve, seasoned to taste with salt and pepper.
8. I like to serve mine with raw chopped white onions.
For hog jowl:
9. You will need a cast iron skillet, and it is best to cook this outside on a grill so you don't have to worry about grease splatter.
10. Heat the cast iron skillet on high heat until very hot. Place the slices into the skillet and cook until browned, flipping the pieces to be sure they are done. Be careful, because it is easy to burn and char the slices
11. More and more grease will build up as you cook more slices, and this is a good thing! They cook better in the grease, so your latter pieces usually end up tasting better than previous pieces.
12. You have to cook in batches because of the size of the skillet. Once a batch is done, place the slices on a plate that has been covered in paper towels, to absorb the grease.
13. Let the slices sit for a little bit before serving so that they will crisp up.
For corn bread:
14. You will use a 8 or 9 inch cast iron skillet.
15. Preheat oven to 425 degrees.
16. Cover bottom of skillet with flavorless oil (I always use canola oil when I use flavorless.) Place in oven for 5 minutes.
17. Mix together cornmeal and flour. Add in beaten egg and stir well. Slowly stir in milk until it reaches a chunky, yet soupy consistency. (around 3/4 cup of milk)
18. Pour mixture into heated, greased skillet.
19. Bake for 15-20 minutes, until it reaches your preference of goldness.
20. Enjoy!