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Cornbread Hoppin John Recipe

Cornbread Hoppin John

Ingredients:

5 slices bacon, cooked and drained
1 onion, diced into 1/4 cubes
1 red bell pepper, diced into 1/4 cubes
1 green bell pepper, diced into 1/4 cubes
2 cans (15.8 ounce) blackeye peas, rinsed and drained
1/2 teaspoon hot sauce
1 White Lily® Self-Rising Cornmeal Mix, recipe cornbread prepared
1 can salsa, optional
1 cup sour cream, optional

Preparation:

Cook bacon in skillet until crisp. Remove bacon and drain skillet, reserving bacon drippings.

Measure 2 tablespoons drippings and cook onions and bell peppers for about 4 minutes, just until tender.

Add blackeyed peas and hot sauce. Heat until simmering.

Prepare White Lily Self-Rising Cornmeal Mix recipe from mix, except use a 9×13-inch pan. Bake 12 minutes or until an inserted wooden pick pulls out clean. Cut into 2-inch squares.

Top with blackeye mixture. If desired, top with salsa, sour cream, and crumbled bacon.

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