This delectable Hoppin’ John Casserole with Cornbread Crust is a fantastic way to enjoy black eyed peas. This skillet casserole sans rice, takes black eyed peas to another level with fire roasted tomatoes and chilis, onion, bell pepper, ham and bacon along with a kicked-up combination of seasonings. Rice is an ingredient in traditional Hoppin’ John but, this skillet variation is smothered with a cornbread topping, instead. Without a doubt, it’s a tasty way to start the new year.

How to Make Hoppin’ John Casserole with Cornbread Crust Recipe

Our affinity for black eyed peas has grow through the years. Admittedly, I prefer them to be a bit more interesting than the basic version I once knew. By interesting I mean, I love adding some ingredients to enhance the flavor as well as a little heat to elevate them a bit. While we call this Hoppin’ John Casserole, the rice is served on the side and is optional. How to make Hoppin John Casserole with a Cornbread Crust: (Scroll down for full printable recipe.)

Black Eyed Peas – Place peas into a colander and rinse. Set aside to drain.
Bacon – Cook the bacon until crisp over medium-high heat. Remove with a slotted spoon to paper towels. Reserve drippings.
Saute Vegetables – To the drippings add the onion and pepper. Cook until softened and beginning to brown.
Combine – To the skillet add black eyed peas, tomatoes, broth, seasoned salt, cumin, chili powder, lemon pepper, garlic powder and red pepper flakes. Mix well.
Ham – Simmer uncovered over medium for 10 minutes then remove from heat and mix-in ham sprinkle bacon on top.
Cornbread Topping – In a medium-size bowl, mix together the cornbread batter per the package instructions. Pour evenly over the black eyed peas.
Bake – Place into the oven and bake per the recipe until the cornbread is cooked through and golden.
Serve immediately with collard greens and hot sauce on the side.

How to Make Hoppin’ John Casserole with Cornbread Crust Recipe

Ingredients you’ll need to make homemade Hoppin’ John Casserole with Cornbread Crust Topping: Canned fully cooked black eyed peas, bacon, sweet onion, poblano or green bell pepper, canned diced tomatoes and green chilies i.e. Rotel or similar, low sodium chicken broth, seasoned salt, cumin, dark chili powder, lemon pepper, garlic powder, crushed red pepper, chopped smoked ham, two packages cornbread mix, plus ingredients to prepare (i.e. Martha White).
Kitchen tools you’ll need: A large 12 inch cast iron skillet or a similar size oven safe skillet, slotted spoon, sharp knife and cutting board, colander, measuring cups and spoons and medium bowl.
As mentioned previously, this casserole sans rice is topped with a cornbread crust. You can serve rice and collard greens on the side.
For added flavor in this skillet I use diced poblano pepper along with the onion. For a less spicy version go with green or red bell pepper in the same amount, instead. You can also eliminate the crushed red pepper flakes, if preferred.
I recommend using a cornbread mix that’s not overly sweet for the topping.
Serve these alongside a heaping helping of collard greens and your meal is complete, be it for New Year’s Day or any other day you choose comfort food for supper.
Store cooked Hoppin John Casserole chilled in the refrigerator for up to 3 days.
Reheat in single servings in the microwave.

More Southern Casserole Recipes to Make

Chicken Bacon Ranch Potato Casserole is a one dish meal.
Cheesy Cabbage Casserole will have the kiddos eating their vegetables and loving it!
This Pineapple Casserole is a must-make holiday side dish.
Southwestern Casserole with a Cornbread Crust is packed with flavor.
You can serve this Cheesy Hash Brown Casserole at any meal.
Easy Chicken and Rice Casserole is a comfort food classic.
Zucchini and Spinach Lasagna from Southern Living.

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