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https://homeiswheretheboatis.net/2017/01/01/happy-new-year-good-luck-new-year-cornbread-skillet/
Ingredients
1 pound smoked sausage (I used andouille sausage for a little spice and heat)
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
Cornbread Topping:
1 (8.5 ounce) box Jiffy Corn Muffin Mix
1/3 cup milk
1 large egg, lightly beaten
Preparation
1. Preheat the oven to 400°.
2. 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.
3. 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.