Country Cornbread Hoppin' John
Yields: 6 servings
5 slices bacon
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 (15.8 ounce) cans BUSH'S BEST Blackeye Peas
1 teaspoon hot sauce
1 (7.5 ounce) package corn bread mix
Salsa
Sour cream
DIRECTIONS
Cook bacon in skillet until crisp. Remove bacon and drain, reserving 2
tablespoons bacon drippings. Cook onion and peppers in bacon drippings until
tender. Add BUSH'S BEST Blackeye Peas and hot sauce and heat through.
Prepare cornbread mix using 9 x 13-inch pan. Cook according to directions.
Cut into 2-inch squares. Top with blackeye peas, salsa, sour cream and crumbled
bacon.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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