From Julianna Grimes, Cooking Light, January 2013
- 2 pieces hickory-smoked bacon
- 1 Tbsp minced garlic
- 3 cups chicken stock
- 1 ½ cups water
- ½ tsp Kosher salt
- ½ tsp freshly ground black pepper
- 1 (16-ounce) bag frozen black-eyed peas (about 2 ¾ cups)
- ¾ cup all-purpose flour
- 1/3 cup finely chopped green onions
- ¼ cup yellow cornmeal
- ¼ tsp baking soda
- 2 Tbsp chilled butter, cut into pieces
- ½ cup buttermilk
- Hot sauce optional
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; finely chop. Remove 1 Tbsp dripplings from pan; set aside.
- Increase heat to medium-high. Add 1-cup onion to remaining dripplings in pan; sauté 3 minutes; stirring occasionally.
- Add garlic; sauté 1 minute, stirring constantly. Add stock, 1 ½ cups water, salt, pepper, and peas to pan, bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.
- Lightly spoon flour into dry measuring cup; level with a knife.
- Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk.
- Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add bacon, reserved 1 Tbsp drippings, and buttermilk; stir until a moist dough forms.
- With moist hands, gently divide mixture into 12 equal portions.
- Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally.
Serve with hot sauce, if desired.