Buttery Black-Eyed Pea Stew with Fried Corn Cakes
A creamy, vegetable-rich stew with a crunchy corn cake. Very easy to prepare Southern cuisine!
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.