News & Announcements
Cornbread and Black-eyed Peas Bring Luck in the New Year
NASHVILLE, Tenn., December 2007—No self-respecting Southerner would spend a New Year's Day without black-eyed peas to insure good luck in the coming year. And it won't hurt your luck to add some greens to the menu, too. "Instead of cooking a pot of peas, a pot of greens and a skillet of cornbread, try putting it all up together with some smoked sausage in a cast iron skillet," suggests Linda Carman, the Martha White® baking expert. Festive Good Luck Cornbread Skillet will cover all the bases for good fortune in the New Year!
Festive Good Luck Cornbread Skillet
Filling
1 pound smoked sausage
1/2 cup chopped onion
1 to 2 cloves garlic, minced
2 (15 oz.) cans black-eyed peas, drained
1 (14.5 oz.) can ready-to-serve fat free chicken broth, with 1/3 less sodium
1 (10 oz.) pkg. frozen chopped collard or turnip greens, thawed and drained
1/2 teaspoon hot pepper sauce
Topping:
1 cup Martha White® Self-Rising Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup Crisco® Vegetable Oil
1 egg, beaten
4 ounces shredded Cheddar cheese
1/4 cup finely chopped fresh parsley, or cilantro
Heat oven to 400° F. Cut sausage in half lengthwise; cut crosswise into 1/4-inch slices. In 12-inch cast iron or ovenproof skillet, combine sausage, onion and garlic; cook until sausage is browned and onion is tender, stirring occasionally.
Add all remaining filling ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes.
In large bowl, combine all topping ingredients; stir until smooth. Pour batter around edge of sausage mixture in skillet.
Bake at 400° F. for 25 to 30 minutes or until golden brown.
8 servings
Crisco is a registered trademark of The J.M. Smucker Company.