Ingredients

The following ingredients have 4 Servings
  • 5 slices bacon (1/2-inch pieces)
  • 1 medium sweet onion (diced)
  • 1 small poblano or green bell pepper (seeded and diced)
  • 3 16 oz cans black eyed peas (drained and rinsed)
  • 1 16 oz can diced tomatoes and green chilies
  • 1 16 oz can low sodium chicken broth
  • 1 1/2 tsp seasoned salt
  • 1 1/2 tsp cumin
  • 1 tsp dark chili powder
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes (more or less to your taste)
  • 2 cups chopped smoked ham
  • 2 7 oz packages cornbread mix, plus ingredients to prepare (i.e. Martha White)

Instruction

  • 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.