Get Off to a Lucky Start in 2012 with Holiday Hoppin’ John

Nashville, TN – Whether black-eyed peas are one of your favorite foods or not, most of us feel compelled to eat at least a small serving on New Year’s Day to ensure good luck during the coming year.

“Most Southerners are perfectly happy with a big pot of black-eyed peas seasoned with a little ham hock and a skillet of hot, crispy cornbread to satisfy the New Year’s Day tradition,” said Martha White® baking expert Linda Carman. “But for something a little different, try this festive version of the South Carolina Low Country favorite Hoppin’ John.”

In its purest form, Hoppin’ John is seasoned black-eyed peas combined or served with rice. Adding bolder ingredients, like cured meats, spicy seasonings and flavorful vegetables, gives this old dish a new twist. Holiday Hoppin’ John on Buttermilk Corn Cakes is enhanced with country ham, spicy tomatoes, onions and peppers and traditionally served over homemade buttermilk corn cakes. Easy to stir up using Martha White Self-Rising Corn Meal Mix, the corn cakes may be cooked on a griddle like a pancake or in a little oil in a skillet, which gives them a crispier crust. Holiday Hoppin’ John on Buttermilk Corn Cakes will be the star of your New Year’s celebration and sure to make 2012 your lucky year.

Holiday Hoppin’ John on Buttermilk Corn Cakes

Hoppin’ John

1/2 cup rice
1 cup water
2 tablespoons Crisco® Pure Vegetable Oil
1 large onion, chopped
1 cup chopped cured country ham
1 green bell pepper, chopped
2 (15.8 oz.) cans black-eyed peas
1 (10 oz.) can diced tomatoes and green chilies
1/2 cup chicken broth
Salt and pepper

Corn Cakes

Crisco Original No-Stick Cooking Spray or Crisco Pure Vegetable Oil
2 eggs
3/4 cup buttermilk
1/4 cup butter, melted
1 1/2 cups Martha White® Self-Rising Corn Meal Mix
1/4 cup water

1. Cook rice in 1 cup water according to package directions. Heat 2 tablespoons oil in large skillet over medium heat. Cook onion, stirring occasionally about 5 minutes. Add ham and cook until onions and ham begin to brown. Add green pepper and cook just until tender crisp. Stir in black-eyed peas, tomatoes and green chilies and chicken broth. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Salt and pepper to taste.

2. Spray griddle with no-stick cooking spray or pour about 1/8-inch oil into large skillet. Heat to medium heat (350°F). Beat eggs in medium bowl. Stir in buttermilk, butter, corn meal mix and 1/4 cup water until well blended. Add more water for thinner corn cakes. Pour scant 1/4 cup batter for each corn cake onto hot griddle or skillet. Cook until golden brown on both sides, turning once.

3. To serve, place 2 corn cakes on dinner plate, top with Hoppin’ John.

Makes 6 servings

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