Ingredients
1 lb. smoked sausage
1/2 c. chopped onion
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)
10 oz. frozen chopped collard or turnip greens, thawed and drained
1/2 tsp. Hot pepper sauce
1 c. Martha White Self-Rising Enriched White Corn Meal Mix
2 tsp. sugar
3/4 c. buttermilk
1/4 c. Crisco Pure Vegetable Oil
1 large egg, beaten
1 c. shredded Cheddar
1/4 c. finely chopped fresh parsley or cilantro, plus more for garnish
sour cream, for topping
Pickled jalapeño chile slices, for topping
Preparation
Step 1Preheat oven to 400°. Cut sausage in half lengthwise; cut crosswise into 1/4" slices. Combine sausage, onion and garlic in 12" cast-iron or ovenproof skillet; cook until sausage is browned and onion is tender, stirring occasionally.Step 2Add peas, chicken broth, greens and hot sauce and mix well. Bring to a boil, then reduce heat to low and simmer, 10 minutes.Step 3In a large bowl, combine corn meal mix, sugar, buttermilk, vegetable oil, egg, cheddar and parsley; stir until smooth. Pour batter around edge of sausage mixture in skillet.Step 4Bake until golden brown, 28 to 30 minutes. Garnish with sour cream, pickled jalapeño chile slices and fresh parsley or cilantro leaves, if desired.
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