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Breads, Rolls, and Muffins - Festive Good Luck Cornbread

  • 1 pound smoked sausage
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 (15-ounce) cans black-eyed peas, drained
  • 1 (14 1/2-ounce) can chicken broth
  • 1 (10-ounce) package frozen chopped collard greens, thawed
  • 1 teaspoon hot pepper sauce
  • Topping:
  • 2 cups self-rising cornmeal
  • 1 1/3 cups buttermilk
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/4 cup finely chopped fresh parsley or cilantro
  • 1/4 cup oil
  • 1 egg, beaten
  • 2 teaspoons sugar

Cut sausage in half lengthwise and then crosswise into 1/4-inch slices. In a large, 12-inch, cast-iron or oven-proof skillet, combine sausage, onion, and garlic. Cook until sausage is browned and onion is tender, stirring occasionally.
Add peas, broth, greens, and hot pepper sauce; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes.
In a large bowl, combine all topping ingredients; stir until smooth. Spoon and spread batter over sausage mixture in skillet. Bake at 400ยบ for 30 to 40 minutes or until golden brown. If desired, garnish with sour cream, pickled jalapeno chili slices, and fresh parsley or cilantro leaves.
Submitted By: Marie Delffs
Franklin Farmers Co-op
Number of Servings: 0
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