Prep Time: 30 min
Cook Time: 12 min
Makes: 8 servings
| • | 5 slices bacon |
| • | 1 medium onion, chopped |
| • | 1 red bell pepper, diced into 1/4-inch cubes |
| • | 1 green bell pepper, diced into 1/4 cubes |
| • | 2 (15.8 oz.) cans black-eyed peas, rinsed and drained |
| • | 1/2 teaspoon hot pepper sauce |
| • | Cornbread recipe from White Lily® Enriched Self-Rising White Cornmeal Mix, (see directions below) |
| • | 1 jar salsa (optional) |
| • | 1 cup sour cream (optional) |
| 1. | COOK bacon in medium skillet until crisp. Remove bacon; drain skillet, reserving bacon drippings. |
| 2. | RETURN 2 tablespoons drippings to skillet. Add onion and bell pepper; cook about 4 minutes, just until tender. |
| 3. | ADD black-eyed peas and hot pepper sauce. Heat until simmering. |
| 4. | PREPARE cornbread recipe according to directions on cornmeal mix package, except use a 9 x 13-inch pan. Bake 12 minutes or until toothpick inserted in center comes out clean. Cut into 2-inch squares. |
| 5. | TOP with black-eyed pea mixture. Top with salsa, sour cream and crumbled bacon, if desired. |
Nutritional Information Per Serving:
Serving Size (1/8 of recipe), Calories 400 (Calories from Fat 160), Total Fat 18g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 40mg, Sodium 1060mg, Total Carbohydrate 49g (Dietary Fiber 6g, Sugars 4g), Protein 11g; Percent Daily Value*: Vitamin A 20%, Vitamin C 60%, Calcium 8%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.