Cornbread Hoppin' John

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.