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!
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.