Cooking blackeyes and cornbread for New Years Day. My recipe.

Put couple of ham hocks in pressure cooker with water. Add spices, garlic, fiesta pinto bean spice, touch of cumin, touch of new mexico chili powder. Pressure cook for 1 1/2 hours or so until meat is fall apart. Pull meat from bones and chop everything including skin. But all back in pot including beans. Put in1 to 2 lbs dry blackeyes, cover with water and pressure cook for 30 minutes. Check for doneness. Add water if necessary and pressure cook 30 minutes at a time until done just the way you like them.

Make cornbread. 2 packages meskin corbread, cast iron skillett, put tablespoon or so of bacon grease in skillett, turn oven on and put skillett in while oven coming to temp. Mix up cornbread. Let skillett stay in oven about 5 minutes afte oven coming to temp. Pull skillett, add cornbread min, put in oven and cook. Pull when golden brown.

Typically I cook my cornbread about 25 degrees below package temp. Takes a little longer but comes out crisper and I let it brown until its actually brown, not just yellow on top. Makes center of cornbread more dry and not mushy like a lot of cornbread. Lots of butter takes care of any issues about dryness without getting a batch of mush.

Put slice of buttered cornbread in bowl, cover with soupy ham hock blackeyes, add raw sweet onions, and DAYUM, you are suddenly in HEAVEN!!

Sounds great!