A true southerner's supper

Gin Lee

Roast beef, American fried potatoes, with black-eyed peas, and cornbread/Gin Lee

A true southerner's supper

What did I make? Roast beef, American fried potatoes, with black-eyed peas, and yellow cornbread. It just can't get much more southern than that y'all!

Nobody's belly will be rumbling after eating this stick to your ribs supper. That's a guarantee!

So let me dive into the details of how I whipped this meal up.

First, I peeled five red potatoes, then I roughly diced them. (Meaning I diced them in different bite-sized shapes.)

Frying American fried potatoes/Gin Lee

I added canola oil to my frying pan (skillet) and allowed the oil to become hot and bubbling.

Then I transferred the potatoes into the skillet, seasoned them with ground black pepper, seasoning salt, placed a lid over the top, and fried them for about fifteen to twenty minutes over high heat. I flipped the potatoes over midway so that all sides of the diced potatoes were cooked to a golden brown and crisp. Once the potatoes were completely cooked through, I used a slotted spatula and took the potatoes up out of the oil and onto a paper towel lined platter.

Draining the potatoes on a platter lined with a paper towel/Gin Lee

Next, I just opened a can of roast beef, transferred it to another hot skillet with one teaspoon of oil. I added a sprinkle or two of fresh ground pepper and stirred the roast beef almost constantly until it was heated through.

American fried potatoes with roast beef/Gin Lee

Then I transferred the roast beef, stirred it into the American fries. Then set it aside, while I was waiting for the cornbread to come out of the oven.

Southern-Style yellow cornbread/Gin Lee

Southern-Style yellow cornbread


  • ¼ cup of melted butter
  • 3 eggs
  • 1 cup of buttermilk or any other type of milk
  • 1 ¼ cups of yellow cornmeal
  • 1 cup self-rising flour
  • ½ cup granulated Splenda or sugar


Preheat the oven to 350 degrees F. Lightly grease a pan. Set aside.

In a medium-sized bowl, add the list of ingredients. Mix with a fork until all the ingredients are well incorporated.

Pouring the cornbread batter in a prepared pan/Gin Lee

Pour the batter into the prepared pan, and bake for about thirty minutes or until the top and the bottom of the cornbread are golden.

Cooking crock-pot black-eyed peas/Gin Lee

To complete this meal, I cooked a crock pot of black-eyed peas. The peas should be started earlier in the morning so that they'll be cooked in time for supper.

Crock-pot black-eyed peas


  • 1 pound bag of dried black-eyed peas
  • 6-7 cups vegetable broth
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of dried onion flakes
  • 1 teaspoon of garlic powder
  • 2 tablespoons of butter


Add all the ingredients to a crock-pot, place the lid on and cook on the medium-high setting for about eight hours.

Serve as a side and enjoy!


If you're making just the crock-pot black-eyed peas as a meal to itself, add three to four slices of cooked bacon, slices of cooked ham, and or a ham hock for extra flavorings.

I didn't add any extra meat with my crock-pot black-eyed peas for this meal, because I knew I would be making the American fried potatoes, roast beef, and cornbread this evening to go alongside the peas.

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Hickory Ridge, AR

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