One of my traditional Thanksgiving side dishes is Pea Salad. My dad’s mom, Mema Johnson, made this dish all the time when I was growing up. It’s quick and easy and it is a light dish, not too heavy like most high carb Thanksgiving dishes.

I don’t really measure out this recipe. I use quantities based on my liking and taste. Some people like more of this and less of that. Put all the ingredients in a bowl and fold it all together! Cover and refrigerate the salad. It can be made a day ahead of time.

So, basically, this treat is a marriage between cornbread and cake without the icing. A winter favorite and perfect with your favorite pot of beans. My favorite beans are butter beans with ham!

Mix all ingredients well and pour into a greased 9” x 9” pan. Cook at 350 for about 45 minutes.