Start your new year right with black-eyed peas for good luck, as well as collards for a dose of good health, with this 1998 National Cornbread Cook-off first-place winner from Karen Shankles of Knoxville, Tennessee.
1 pound smoked sausage
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 collard or turnip greens, thawed and squeezed dry
1/2 teaspoon hot pepper sauce
1 cup Martha White Self-Rising White Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup vegetable oil
1 large egg, lightly beaten
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup finely chopped fresh parsley or cilantro
How to Make It
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 topping: Combine the topping ingredients in a large bowl, stirring until blended. Pour the batter just around the edge of the sausage mixture in the skillet. Bake until the topping is golden brown, 30 to 35 minutes.