Hoppin John
Yield: 8 servings
Prep time: 2 Hours
- 1 cup black eyed peas or butter peas (dried or fresh)
- 1/4 cup bacon, chopped.
- ½ cup onion, white diced small
- 1 Teaspoon, garlic minced.
- ¼ cup celery, diced small
- ¼ cup bell pepper, red diced small
- ¼ cup bell pepper, green diced small
- ¼ cup corn fresh, of the cob
- 8 cups chicken broth
- Cajun style hot sauce to taste.
- 1 Teaspoon black pepper, table grind
- 2 Tsp. Kosher salt
- ¼ cup fresh scallions, sliced thin
- 3 cups white rice, cooked.
Assembly:
In heavy bottom saucepan, add bacon on medium heat to render, add onion, garlic, celery, and bell pepper. Cook until translucent. Add Chicken broth, salt, pepper, hot sauce, peas. Cook on medium heat until tender. When the peas or cooked and the liquid has been reduced by ¾’s add corn and remove from heat. Allow to stand for 10 minutes. Serve over warm white rice and garnish with fresh scallions.
- Calories: 164
- Fat: 3g
- Sodium: 1,645mg
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
Southern Cornbread
Servings: 8
Preparation Time: 32 minutes
- 2 cups self-rising cornmeal
- 2 eggs, whole
- 2 Tablespoons, bacon grease or vegetable oil
- 1 ¾ cups buttermilk, add more if needed.
Assembly:
- Preheat Oven to 400 Degrees
- Place ¼ cups oil into iron skillet and heat on high using stove top. (Should be hot, not smoking)
- In a mixing bowl, combine cornmeal, oil, egg, buttermilk.
- Mix well, drop a small amount off batter into skillet, if the batter sizzles, add remaining batter to the skillet, leaving a minimum of one inch from the top of the skillet.
- Bake in the oven at 400, 25 to 30 minutes. Cornbread should be golden brown. You can use a toothpick to test (if the toothpick sticks clean the product is done).
- Slice and serve with softened butter.
Calories: 181
Fat: 7g
Sodium: 533mg
Carbohydrates: 25g
Fiber: 2g
Protein: 5g