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)
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.