This Classic Southern New Year’s Day Menu is a cherished tradition, bringing good luck and delicious flavors to your table. This collection of time-honored dishes combines hearty comfort with symbolic ingredients, perfect for celebrating new beginnings and sharing warmth with loved ones. It’s a wonderful way to embrace Southern culinary heritage and start your year off right.

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Key Ingredients for Classic Southern New Year’s Day Menu

Here’s what you’ll need to create your authentic Classic Southern New Year’s Day Menu:

For the Hoppin’ John:

1 pound dried black-eyed peas, soaked overnight
1 tablespoon olive oil
1 pound smoked ham hock or hog jowl, diced
1 large yellow onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
6 cups chicken broth (low sodium)
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Hot sauce, for serving (optional)
Fresh parsley, chopped, for garnish

For the Collard Greens:

2 pounds fresh collard greens, thoroughly washed, stems removed, and chopped
1 tablespoon olive oil
6 slices thick-cut bacon, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups chicken broth (low sodium)
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

For the Cornbread:

1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
2 large eggs, lightly beaten
¼ cup unsalted butter, melted, plus extra for the pan
1 tablespoon sugar (optional, for a slightly sweeter cornbread)

How to Make Classic Southern New Year’s Day Menu

This Classic Southern New Year’s Day Menu is remarkably easy to prepare, delivering a heartwarming, satisfying feast with minimal fuss. Each dish, from the rich Hoppin’ John to the tender collard greens and golden cornbread, boasts a delightful blend of smoky, savory, and subtly sweet flavors. Expect these traditional dishes to be ready for the table in approximately 3 hours, offering a truly comforting and delicious way to usher in the New Year.

Step-by-Step Instructions

Part 1: Hoppin’ John

Prepare the Black-Eyed Peas: After soaking the black-eyed peas overnight, drain and rinse them thoroughly. This helps reduce cooking time and improves texture.
Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced ham hock or hog jowl and cook until browned and crispy, about 5-7 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
Cook Vegetables: Add the chopped onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Return the cooked ham hock/hog jowl to the pot. Add the drained black-eyed peas, chicken broth, diced tomatoes (undrained), dried thyme, and smoked paprika. Stir everything together.
Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.
Season: Season with salt and black pepper to taste. If you prefer a bit of heat, add a dash of hot sauce. Garnish with fresh parsley before serving.

Part 2: Collard Greens

Prepare Greens: Ensure collard greens are thoroughly washed and any tough stems are removed. Chop them into 1-2 inch pieces.
Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving a tablespoon or two of bacon fat in the pot.
Sauté Aromatics: Add the chopped onion to the pot with the bacon fat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Greens and Liquids: Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down. Pour in the chicken broth and apple cider vinegar. Add the brown sugar and red pepper flakes (if using).
Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until the greens are very tender. Stir occasionally.
Season and Serve: Stir in the cooked bacon. Season with salt and black pepper to taste. Serve hot with a drizzle of the pot liquor.

Part 3: Cornbread

Preheat Oven and Pan: Preheat your oven to 400°F (200°C). Place an 8 or 9-inch cast iron skillet or baking dish in the oven to preheat with a tablespoon of melted butter or cooking oil.
Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional sugar.
Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and eggs. Add the melted butter to the wet ingredients and mix well.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
Bake: Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. The hot pan helps create a crispy crust.
Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
Cool and Serve: Let the cornbread cool slightly in the pan before slicing and serving.

Why You’ll Love This Classic Southern New Year’s Day Menu

You’ll absolutely adore this Classic Southern New Year’s Day Menu because it’s the ultimate comfort food experience wrapped in tradition. It’s not just a meal; it’s a celebration, bringing together the savory richness of Hoppin’ John, the tender, flavorful collard greens, and the warm, slightly sweet embrace of homemade cornbread. Compared to ordering these dishes from a restaurant, preparing them at home saves you money while allowing you to control the quality of ingredients and personalize the flavors to your family’s preferences. The smoky notes from the ham hock, the tangy kick of apple cider vinegar in the greens, and the golden crust of the cornbread truly make this menu unforgettable.

This spread offers more than just a delicious meal; it provides a sense of connection to a rich culinary heritage, believed to bring good luck and prosperity for the coming year. Each bite is a testament to simple, hearty ingredients transformed into something extraordinary. So skip the takeout and embrace the joy of cooking this cherished Classic Southern New Year’s Day Menu at home – your taste buds and your wallet will thank you!

Storing and Reheating Tips

This Classic Southern New Year’s Day Menu is excellent for leftovers, often tasting even better the next day as the flavors meld.

Hoppin’ John:

Storage: Store Hoppin’ John in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. If freezing, make sure it’s completely cooled before transferring to freezer-safe containers or bags.
Reheating: Reheat refrigerated Hoppin’ John gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to thin it slightly if it has thickened. For frozen Hoppin’ John, thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Collard Greens:

Storage: Leftover collard greens can be stored in an airtight container in the refrigerator for up to 4-5 days. They also freeze very well for up to 3 months.
Reheating: Reheat collard greens on the stovetop over medium-low heat, stirring until steaming hot. A little extra broth or water can be added if they appear dry. When reheating from frozen, thaw in the refrigerator first, then warm on the stovetop.

Cornbread:

Storage: Cornbread is best eaten fresh the day it’s made. However, leftovers can be stored at room temperature in an airtight container for 1-2 days, or in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2-3 months.
Reheating: Reheat refrigerated cornbread in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can also toast slices in a toaster oven. Frozen cornbread can be reheated directly from frozen in the oven, or thawed and then warmed.

Final Thoughts

This Classic Southern New Year’s Day Menu offers a truly comforting and meaningful way to usher in the new year. By bringing these symbolic and delicious dishes to your table, you’re not just sharing a meal, but also a cherished tradition that promises warmth, luck, and wonderful memories. Don’t hesitate to gather your loved ones and make this Classic Southern New Year’s Day Menu a part of your own family’s celebration.

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Classic Southern New Year’s Day Menu

Print Recipe Pin Recipe

Total Time 3

Course: Main Course

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

For the Hoppin’ John:

1 pound dried black-eyed peas soaked overnight
1 tablespoon olive oil
1 pound smoked ham hock or hog jowl diced
1 large yellow onion chopped
2 celery stalks chopped
1 green bell pepper chopped
4 cloves garlic minced
6 cups chicken broth low sodium
1 (14.5 ounce) can diced tomatoes undrained
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Hot sauce for serving (optional)
Fresh parsley chopped, for garnish

For the Collard Greens:

2 pounds fresh collard greens thoroughly washed, stems removed, and chopped
1 tablespoon olive oil
6 slices thick-cut bacon chopped
1 large yellow onion chopped
4 cloves garlic minced
4 cups chicken broth low sodium
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

For the Cornbread:

1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
2 large eggs lightly beaten
¼ cup unsalted butter melted, plus extra for the pan
1 tablespoon sugar (optional, for a slightly sweeter cornbread)

Equipment

Large Dutch oven or pot
Slotted spoon
Large pot,
cast iron skillet or baking dish (8 or 9-inch)
Large Bowl
Medium Bowl
Whisk

Method

Part 1: Hoppin’ John
1. Prepare the Black-Eyed Peas: After soaking the black-eyed peas overnight, drain and rinse them thoroughly. This helps reduce cooking time and improves texture.
1 pound dried black-eyed peas
2. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced ham hock or hog jowl and cook until browned and crispy, about 5-7 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
1 tablespoon olive oil, 1 pound smoked ham hock or hog jowl
3. Cook Vegetables: Add the chopped onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
1 large yellow onion, 2 celery stalks, 1 green bell pepper, 4 cloves garlic
4. Combine Ingredients: Return the cooked ham hock/hog jowl to the pot. Add the drained black-eyed peas, chicken broth, diced tomatoes (undrained), dried thyme, and smoked paprika. Stir everything together.
1 pound dried black-eyed peas, 1 pound smoked ham hock or hog jowl, 6 cups chicken broth, 1 (14.5 ounce) can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika
5. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.
6. Season: Season with salt and black pepper to taste. If you prefer a bit of heat, add a dash of hot sauce. Garnish with fresh parsley before serving.
Salt and black pepper, Hot sauce, Fresh parsley
Part 2: Collard Greens
1. Prepare Greens: Ensure collard greens are thoroughly washed and any tough stems are removed. Chop them into 1-2 inch pieces.
2 pounds fresh collard greens
2. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving a tablespoon or two of bacon fat in the pot.
6 slices thick-cut bacon
3. Sauté Aromatics: Add the chopped onion to the pot with the bacon fat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
1 large yellow onion, 4 cloves garlic
4. Add Greens and Liquids: Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down. Pour in the chicken broth and apple cider vinegar. Add the brown sugar and red pepper flakes (if using).
2 pounds fresh collard greens, 4 cups chicken broth, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon red pepper flakes
5. Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until the greens are very tender. Stir occasionally.
6. Season and Serve: Stir in the cooked bacon. Season with salt and black pepper to taste. Serve hot with a drizzle of the pot liquor.
6 slices thick-cut bacon, Salt and black pepper
Part 3: Cornbread
1. Preheat Oven and Pan: Preheat your oven to 400°F (200°C). Place an 8 or 9-inch cast iron skillet or baking dish in the oven to preheat with a tablespoon of melted butter or cooking oil.
¼ cup unsalted butter
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional sugar.
1 ½ cups yellow cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 tablespoon sugar
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and eggs. Add the melted butter to the wet ingredients and mix well.
1 ½ cups buttermilk, 2 large eggs, ¼ cup unsalted butter
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
5. Bake: Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. The hot pan helps create a crispy crust.
6. Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
7. Cool and Serve: Let the cornbread cool slightly in the pan before slicing and serving.

Notes