Heat oil. Add onion, bell pepper, celery and garlic. Saute until vegetables soften, about 5 minutes.
Add split peas, Scotch Bonnet, thyme, bay leaf and 6 cups water. Bring to a boil. Reduce to a simmer and cook until peas are tender, about 1 hour.
Discard thyme branches and bay leaf. Using an immersion blender, puree half of the soup.
Add 1 cup water, carrots and corn. Cook for 5 minutes. Add salt and pepper.
Meanwhile let's make the dumplings.
In a large bowl, combine flour, cornmeal, baking powder and salt. Mix to combine.
Using a pastry blender, cut in butter until it resembles small peas.
Add water until you have a soft and pliable dough.
Form into oblong shapes.
Drop dumplings into simmering soup and cook for about 10-15 minutes until they are cooked through, stirring occasionally. Stir gently so that breaking is minimal.
Add parsley and stir to combine.