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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.

Recipe by Oxmoor House

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Credit: Oxmoor House

Recipe Summary test

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°.

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  • 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.

  • Serve with desired garnishes.

Chef's Notes

Optional garnishes: Sour cream, pickeled jalapeño chile slices, and/or fresh parsley or cilantro leaves.

Source

The Lodge Cast Iron Cookbook

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