Happy New Year: Good Luck New Year Cornbread Skillet

 Serve up your good luck for the new year with pork, black-eyed peas and collards under a layer of golden cornbread, in one skillet!

Happy New Year!

Good Luck New Year Cornbread Skillet serves up your good luck for the new year.

You can enjoy your pork, black-eyed peas and collards under a layer of golden cornbread, all in one skillet or dish!

Collards or greens represent the green of money, black-eyed peas symbolize coins, and cornbread stands for gold. Eating pork on New Year’s Day is thought to bring good luck since pigs represent prosperity and because they “root forward” with their noses, symbolizing progress.

Whether or not this dish brings you good luck or prosperity in the new year, it’s a delicious to enjoy these Southern flavors!

The original recipe calls for a 12-inch skillet, I adapted the recipe and used two 6-inch skillets and box of Jiffy Corn Muffin Mix for the cornbread topping for an easy short cut.

Good Luck New Year Cornbread Skillet, recipe adapted from The Lodge Cast Iron Cookbook, Oxmoor

Ingredients

1 pound smoked sausage (I used andouille sausage for a little spice and heat)

1/2 cup chopped onion

1 to 2 garlic cloves, minced

2 (15-ounce) cans black-eyed peas, drained

1 (14 1/2-ounce) can reduced-sodium fat-free chicken broth

1 (10-ounce) package frozen chopped collards or turnip greens, thawed and squeezed dry

1/2 teaspoon hot pepper sauce

Cornbread Topping:

1 (8.5 ounce) box Jiffy Corn Muffin Mix

1/3 cup milk

1 large egg, lightly beaten

Directions

Preheat the oven to 400°.

Making the filling: Cut the sausage in half lengthwise; cut crosswise into 1/4-inch-thick slices. Combine the sausage, onion, and garlic in a 12-inch cast iron skillet; cook over medium-high heat until the sausage is browned and the onion is softened, stirring occasionally. Add the black-eyed peas, broth, greens, and hot pepper sauce; mix well. Bring to a boil. Reduce the heat to low and simmer 10 minutes.

Make the cornbread: Combine the cornbread topping ingredients in a large bowl, stirring until blended. Spoon batter just around the edge of the sausage mixture in the skillet. Bake until the topping is golden brown, about 25 – 30 minutes.

Notes: I adjusted the quantities in this recipe for my shallow 6 inch skillets, using 1 can of black-eyed peas, (2) 5-inch sausages, slightly less than a can of chicken stock and the same amount of collards. Divide the box of prepared Jiffy cornbread between the 2 skillets.

I have a small collection of vintage New Year post cards and one that offers a message for good luck. . .

A Happy New Year, dear friend, that’s my wish for you.

And lots of good luck I also send to last the whole year through!

 You might also like

Good Luck New Year Layered Cornbread Salad

A layered salad with ingredients to bring good luck in the new year~ cornbread, corn kernels, black-eyed peas, and bacon. Romaine lettuce, grape tomatoes and smoked turkey, makes it a complete meal.

Print Recipe

Good Luck New Year Cornbread Skillet

 Serve up your good luck for the new year with pork, black-eyed peas and collards under a layer of golden cornbread, in one skillet!

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: black eyed peas, cast iron skillet, collards, cornbread, good luck food, New Years

Servings: 8 servings

Equipment

• 12-inch cast iron skillet

Ingredients

• 1 pound smoked sausage I used andouille sausage for a little spice and heat
• 1/2 cup chopped onion
• 1 to 2 cloves garlic minced
• 2 15-ounce cans black-eyed peas, drained
• 1 14 1/2-ounce can reduced-sodium fat-free chicken broth
• 1 10-ounce package frozen chopped collard or turnip greens, thawed and squeezed dry
• 1/2 teaspoon hot pepper sauce

Cornbread Topping:

• 1 8.5 ounce box Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 large egg lightly beaten

Instructions

• Preheat the oven to 400°.

Making the filling:

• Cut the sausage in half lengthwise; cut cross- wise into 1/4-inch-thick slices.
• Combine the sausage, onion, and garlic in a 12-inch cast iron skillet; cook over medium-high heat until the sausage is browned and the onion is softened, stirring occasionally.
• Add the black-eyed peas, broth, greens, and hot pepper sauce; mix well. Bring to a boil. Reduce the heat to low and simmer 10 minutes.

Make the cornbread:

• Combine the cornbread topping ingredients in a large bowl, stirring until blended.
• Spoon batter just around the edge of the sausage mixture in the skillet.
• Bake until the topping is golden brown, about 25 - 30 minutes.

Notes

I adjusted the quantities in this recipe for my shallow 6 inch skillets, using 1 can of black-eyed peas, (2) 5-inch sausages, slightly less than a can of chicken stock and the same amount of collards. Divide the box of prepared Jiffy cornbread between the 2 skillets.

As an Amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you.

Wishing you Good Luck and Good Eats in the New Year!

Thank you for your visit, sharing with:

Metamorphosis Monday