Cornbread Hoppin' John

Prep Time:
30 min
Cook Time:
12 min
Total Time:
42 min
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
  • 1 cup sour cream


  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.


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.

Baking Tip

The secret to great Southern cornbread is a well-seasoned cast-iron pan with a smooth, nonstick finish.

Baking Tip

For a crisp crust on basic cornbread or corn sticks, preheat a greased skillet or corn stick pan before filling with batter.