Hoppin John is an African-American Classic. And there are as many ways to prepare it as there are myths as to how it got it's name.
One myth is the custom of inviting a neighbor to eat by saying "hop in, John."
Another is an old ritual where the children hopped around the table. But my favorite is "a man came a hoppin when his wife prepared the dish."
And here's why. Today John came a hoppin in from the garage and couldn't wait for the cornbead to finish so he dished it from the pot and ate it standing up in the kitchen. NOTE: we have a table
Sometimes I make it with black-eyed peas, rice and spicey sausage.
Today I made it with black-eyed peas, rice, ham steak, (I couldn't find a ham hock) and shrimp. Seasoned with as much Cayenne pepper as I could tolerate, garlic salt, fresh garlic, onions and the rice is made with chicken broth in lieu of water.
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With a side dish of corn bread (made with white corn meal) with creamed corn and cheese. I find the corn bread is always best when baked in a cast iron skillet and served with a dollop of butter. Because food should be cooked with lots of love and lots of butter. I do believe it's time for seconds.
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4 comments:
That was all the cayenne pepper you could handle?
I could have handled it a little hotter.
None the less, it was still very good.
I just wish I hadn't eaten so much!
Yes, I'm a sissy when it comes to spices. And you can ride it off this weekend, I'm sure.
Sounds yummy...try it with nutmeg next time ;)
That looks really good...we make our cornbread the same way: in a cast iron skillet & with lots of butter.
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