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- Hoppin' John With Ham Over Cheddar Grits - Adapted From Southern Living Magazine
- 1 tablespoon butter
- 1 1/2 cups smoked ham, cubed
- 1 medium onion, chopped
- 2 cans (15 oz.) black-eyed peas, drained and rinsed
- 1 can (29 oz.) diced tomatoes, undrained
- 1 can (4.5 oz.) mild green chiles
- 1 cup frozen corn kernels
- 1 teaspoon sugar
- 1/4 cup fresh cilantro
- For Cheddar Grits:
- 3 cups chicken broth
- 2 tablespoons butter
- 3/4 cups uncooked quick-cooking grits
- 1 cup shredded cheddar cheese
View Full Recipe at Pots and Pins
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