E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Festive Good Luck Cornbread Skillet Lodge Cast Iron | February 2, 2017 This simple one-pot meal is the perfect dish to cook on New Year's Day - or any day after. Filled with smoked sausage, black-eyed peas, and collard greens, after a bowl of this tasty cornbread you'll have good luck all year long. Level Beginner Prep Time 10 minutes Cook Time 55 minutes Serves 6-8 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Filling 1 pound smoked sausage, cut lengthwise and then into ¼" slices ½ cup chopped onion 1-2 cloves garlic, finely minced 2, 15-ounce cans black-eyed peas, drained 1, 14 ½-ounce can low-sodium chicken broth ½ teaspoon hot pepper sauce, or to taste 1, 10-ounce package frozen chopped collard greens, thawed Cornbread Topping 2 cups Martha White Self-Rising Cornmeal Mix 2 teaspoons sugar 1 ⅓ cups buttermilk 1 egg, beaten ¼ cup oil ½ cup shredded cheddar cheese ¼ cup finely chopped fresh parsley or cilantro Directions Preheat the oven to 400 degrees Fahrenheit. In a 12 Inch Skillet on medium-high heat, cook the sausage, onion, and garlic until sausage is browned and onion is translucent. Stir in the remaining filling ingredients, bring to a boil, then reduce the heat and simmer for 10 minutes. In a large bowl, combine all of the cornbread topping ingredients; stir until smooth. Spoon the batter over sausage mixture in skillet, spreading evenly. Bake at 400 degrees Fahrenheit for 30-40 minutes or until cornbread is browned. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Pork Chops With Bacon Mushroom Sauce View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Butter Swim Biscuits View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Festive Good Luck Cornbread Skillet Lodge Cast Iron | February 2, 2017 This simple one-pot meal is the perfect dish to cook on New Year's Day - or any day after. Filled with smoked sausage, black-eyed peas, and collard greens, after a bowl of this tasty cornbread you'll have good luck all year long. Level Beginner Prep Time 10 minutes Cook Time 55 minutes Serves 6-8 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Filling 1 pound smoked sausage, cut lengthwise and then into ¼" slices ½ cup chopped onion 1-2 cloves garlic, finely minced 2, 15-ounce cans black-eyed peas, drained 1, 14 ½-ounce can low-sodium chicken broth ½ teaspoon hot pepper sauce, or to taste 1, 10-ounce package frozen chopped collard greens, thawed Cornbread Topping 2 cups Martha White Self-Rising Cornmeal Mix 2 teaspoons sugar 1 ⅓ cups buttermilk 1 egg, beaten ¼ cup oil ½ cup shredded cheddar cheese ¼ cup finely chopped fresh parsley or cilantro Directions Preheat the oven to 400 degrees Fahrenheit. In a 12 Inch Skillet on medium-high heat, cook the sausage, onion, and garlic until sausage is browned and onion is translucent. Stir in the remaining filling ingredients, bring to a boil, then reduce the heat and simmer for 10 minutes. In a large bowl, combine all of the cornbread topping ingredients; stir until smooth. Spoon the batter over sausage mixture in skillet, spreading evenly. Bake at 400 degrees Fahrenheit for 30-40 minutes or until cornbread is browned. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Pork Chops With Bacon Mushroom Sauce View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Butter Swim Biscuits View recipe
