Cornbread Hoppin John
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
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.