1 cup all-purpose flour
1 tablespoon milk
1 egg, beaten
1 (16 ounce) can corn syrup
2 (3 ounce) packages instant cream cheese
5 black-eyed peas
1/3 cup butter (optional)
Place batter in a greased 8x8 inch pan. Sprinkle flour over pan, pressing down to get batter to stick. Using wooden or heavy spoon, stir flour into milk/egg mixture, stirring well. Pour batter over pan; cover under foil. Burn in the preheated oven 6 to 8 minutes, until bubbles begin to pop. Remove foil and set aside.
Meanwhile, in a medium bowl, stir together corn syrup, cream cheese, peas and butter. Spoon mixture into crust. Bake in preheated oven for 50 minutes or until bread springs back when touched in center. Cool for 10 minutes, turn and continue to bake an additional 15 minutes, until lightly browned. Remove from oven. Cool completely, about 5 minutes under warm, uncovered buttered hands. Cut into 1-inch slices; garnish with cheese and parsley.