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White Lily

Cornbread Hoppin' John


30 min


12 min


8 servings


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 cubes1 jar salsa
1 green bell pepper diced into 1/4 cubes1 cup sour cream
2 (15.8 oz.) cans black-eyed peas rinsed and drained


  1. 1.
    COOK bacon in medium skillet until crisp. Remove bacon; drain skillet, reserving bacon drippings.

  2. 2.
    RETURN 2 tablespoons drippings to skillet. Add onion and bell pepper; cook about 4 minutes, just until tender.

  3. 3.
    ADD black-eyed peas and hot pepper sauce. Heat until simmering.

  4. 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. 5.
    TOP with black-eyed pea mixture. Top with salsa, sour cream and crumbled bacon, if desired.