Hoppin' John Casserole with Cornbread Crust
poblano or green bell pepper
seeded and diced
cans black eyed peas
drained and rinsed
can diced tomatoes and green chilies
can low sodium chicken broth
dark chili powder
red pepper flakes
more or less to your taste
chopped smoked ham
packages cornbread mix, plus ingredients to prepare (i.e. Martha White)
Preheat the oven to 350°F. Place peas into a colander and rinse. Set aside to drain.
In a 12-inch cast iron skillet cook the bacon until crisp over medium-high heat. Remove with a slotted spoon to paper towels. Reserve drippings.
To the drippings add the onion and pepper. Cook for 2-3 minutes or until softened and beginning to brown.
To the skillet add black eyed peas, tomatoes, broth, seasoned salt, cumin, chili powder, lemon pepper, garlic powder and red pepper flakes. Mix well.
Simmer uncovered over medium for 10 minutes. Remove from heat, add ham and mix through. Sprinkle bacon on top.
In a medium-size bowl, mix together the cornbread batter per the package instructions.
Pour evenly over the black eyed peas.
Place into the oven and bake for 30 minutes or until the cornbread is cooked through and golden. May broil at the end to brown further, if desired.
Serve immediately with collard greens and hot sauce on the side.
To reduce heat, use diced green or red bell pepper instead of diced poblano. Omit or adjust the amount of red pepper flakes to your taste.