Canned purple hulls are a Southern staple that need little beyond warm spices and a pan to become dinner. Tonight they anchor a weeknight meal built on this one can, stretched with cornmeal and a quick sauté of what you have on hand.

Serves 2. 35 minutes, 20 at the stove.

About 900 calories a serving, 22 g protein, 116 g carbohydrate, 39 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Mix 1 cup flour, 3/4 cup cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Whisk together 1 egg, 2 tablespoons melted butter, and 1 cup creamed corn; fold into the dry mixture until just combined.
2. Pour the batter into a greased 8-inch baking pan and place in the oven to bake for 18 to 20 minutes while you finish the peas; the cornbread is done when a toothpick inserted in the center comes out clean.20 min
3. While the cornbread bakes, heat 3 tablespoons oil in a skillet over medium-high heat. Dice 1 medium onion and mince 2 cloves garlic; cook them in the oil until the onion softens, about 3 minutes, stirring often.3 min
4. Pour the entire can of purple hull peas, with their liquid, into the skillet and stir to combine. Reduce heat to low and simmer for 5 minutes to warm through and marry the flavors.5 min
5. Stir in 4 ounces fresh spinach or 1 package frozen greens, pushing them down with your spoon as they wilt, about 2 minutes. Taste and adjust salt and pepper as needed.2 min

Note Swap the corn for buttermilk and omit the creamed corn if you prefer traditional cornbread. Leftovers keep for three days, reheated gently in a skillet over low heat. Serve the peas warm with hot cornbread, or save the cornbread for tomorrow's breakfast.