BUSH’S COUNTRY CORNBREAD HOPPIN’

BUSH’S COUNTRY CORNBREAD HOPPIN’
"Cornbread and blackeye peas, together in one great dish"

5 slices bacon
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 (15.8-oz) cans BUSH’S BEST blackeye peas
1 tsp. hot sauce
1 (7.5-oz) package cornbread mix
Salsa
Sour cream

Cook bacon in skillet until crisp. Remove bacon and drain, reserving 2 Tbsp. bacon drippings. Cook onion and pepper in onion drippings until tender. Add 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.

Yield: 6 servings.