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Hoppin' John Casserole

Dianne
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 341 kcal

Ingredients
  

For the Hoppin’ John

  • ¼ cup apple cider vinegar
  • ½ cup vegetable stock
  • 2 tablespoons maple syrup
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • 1 teaspoon neutral-flavored oil
  • 1 medium onion diced
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 large bunch collard greens chopped
  • 1 14- ounce can diced tomatoes drained
  • 1 15- ounce can black-eyed peas

For the Cornbread Crust

  • 1 cup almond or soy milk
  • 2 tablespoons apple cider vinegar
  • ½ cup apple sauce
  • ½ cup maple syrup
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Instructions
 

  • Preheat your oven to 400°F and have a 9x12-inch baking dish ready.

Make the Hoppin’ John

  • In a small bowl, mix together the vinegar, stock, maple syrup, cayenne pepper, oregano, thyme, basil, and salt.
  • Heat remaining oil in large skillet over medium heat. Add the onion, celery, garlic and cook for about 8 minutes, or until translucent.
  • Add the collard greens and vinegar mixture. Cover the pan and cook for 10 minutes, or until greens are tender.
  • Stir in the beans and tomatoes and remove the pan from the heat and transfer the mixture to your baking dish.

Make the Cornbread Crust

  • Combine the almond or soy milk with the apple cider vinegar and let stand for about 5 minutes. It will develop a buttermilk-like consistency. Whisk in the apple sauce and maple syrup.
  • Whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Make a small well in the center and pour in the wet mixture. Be careful not to overmix.

Make the Casserole

  • Pour the mixture over the hoppin’ john, using a wood spoon or spatula to spread it out evenly.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Allow to cool for about 5 minutes before serving.

Nutrition

Calories: 341kcal