Preparation
Make the corn cakes
- Stir the corn, cream, chiles, butter, and eggs in a large bowl until well combined. Stir in the cornmeal and flour to make a soft but rich batter, like a thick pancake batter.
- Heat a large nonstick skillet over medium heat. Coat the skillet lightly with oil. Scoop up a scant 1/4 cup of the batter and drop it into the skillet. Add a few more, spacing them apart, then use the back of a metal spatula or pancake turner to flatten them to 3-1/2-inch rounds. Cook, turning once, until browned and set, about 4 minutes. Transfer to a wire rack and continue making more cakes until you have 16 in all, adding a little oil before each batch and never crowding the skillet.
Make the stew
- Melt the butter in a large, high-sided saute pan over medium heat. Add the onions, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 10 minutes.
- Meanwhile, stir the flour, sage, thyme, paprika, salt, celery seeds, nutmeg, and cayenne in a small bowl.
- Whisk the spiced flour mixture into the onion mixture and cook for 30 seconds, whisking all the while. Whisk in the broth until the flour dissolves, bring to a simmer, and continue whisking until thickened and bubbling, about 2 minutes.
- Stir in the black-eyed peas and cream and bring back to a simmer, stirring often. Cover, reduce the heat to low, and simmer to meld the flavors, about 15 minutes, stirring occasionally.
- To serve, ladle the stew into shallow soup bowls and top each with two corn cakes.
- Sprinkle minced parsley leaves over the servings.
Make Ahead Tips
Fry the corn cakes up to 2 hours in advance. Store on the wire rack. Warm on a baking sheet in a 350°F oven for 10 minutes.
Make the stew up to 2 hours in advance. Store, covered, at room temperature in its pan. Reheat over low heat until bubbling, stirring often, before serving.
Note: There’s no salt in the corn cake recipe because canned chopped chiles are well stocked with sodium.
Write a Review