Cornbread Hoppin' John
PREP TIME: 30 min
|
COOK TIME: 12 min
|
YIELD: 8 servings |
INGREDIENTS:
| 5 slices bacon | 1/2 tsp. hot pepper sauce |
| 1 medium onion, chopped | Cornbread recipe from White Lily® Enriched Self-Rising White Cornmeal Mix (see directions below) |
| 1 red bell pepper diced into 1/4-inch cubes | 1 jar salsa |
| 1 green bell pepper diced into 1/4 cubes | 1 cup sour cream |
| 2 (15.8 oz.) cans black-eyed peas rinsed and drained |
- 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)
|
PREPARATION DIRECTIONS:
-
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.
|