Black-Eyed Peas & Cornbread

I was so happy to discover frozen black-eyed peas at a local grocery store. They cook up much faster than dried: I put a bag of frozen black-eyes into 4 cups boiling water and simmered for 10 minutes, then added chopped carrots, garlic, herbs & spices and cooked for another 10 minutes or so until the carrots were barely tender. I packed them in a hot thermos alongside a fresh baked mini-loaf of wholegrain cornbread. For fruit and a treat, some "lite" mixed fruit canned in fruit juice.
Verdict: Hey, it turns out cornbread doesn't have "crust"! He ate the entire mini-loaf and all but a couple bites of the peas. The only thing he rejected was the canned grapes in the fruit mix. Last time he loved the grapes and refused to touch the peaches, so you just never know! 4 stars.