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Saver$ Favorite Flavors

Gold Rush Cornbread

PorkOvenGastro-Pub

Time: 50 minutes

Yield: 6 servings

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About

Sure, the finer things in life are nice, but have you ever taken a bite of something that made you shout, "wow, wow, wow," every single time?! If that sounds strange to you, then give Gold Rush Cornbread a try. This praiseworthy side dish will make all your loved ones feel like they've struck gold in many ways! The obvious is this hearty, sausage and veggie-filled version of the Southern cornbread classic they get to enjoy. Secondly, they have you who made it for them so they're clearly incredibly lucky! It's truly a gem of a dish to add to your spread. Get ready for Gold Rush Cornbread to have you exclaiming, "Eureka, eureka! I've found the best side dish there is!"

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Ingredients

  • For the filling:
  • 1 pound smoked sausage
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans black-eyed peas, drained
  • 1 (14.5-ounce) can chicken broth
  • 10 ounces frozen chopped collard or turnip greens, thawed and drained
  • 1/2 teaspoon hot pepper sauce
  • For the topping:
  • 1 cup self-rising enriched white corn meal mix
  • 2 teaspoons sugar
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup cheddar, shredded
  • 1/4 cup fresh parsley or cilantro, finely chopped, plus more for garnish
  • sour cream, optional, for topping
  • pickled jalapeño chili slices, optional, for topping

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Cut the sausage in half lengthwise, and then crosswise into 1/4-inch slices

Step 3 -Combine the sausage, the onion, and the garlic into a 12-inch cast-iron skillet or ovenproof skillet.

Step 4 -Cook over medium heat until the sausage is browned and the onion is tender, about 5 minutes.

Step 5 -Add the peas, the chicken broth, the greens, and the hot sauce and mix well.

Step 6 -Bring the mixture to a boil.

Step 7 -Reduce the heat to low and simmer for 10 minutes.

Step 8 -In a large bowl, combine the corn meal, the sugar, the buttermilk, the vegetable oil, the egg, the cheddar, and the parsley, stirring until smooth.

Step 9 -Pour the batter around the edges of the sausage mixture in the skillet.

Step 10 -Bake until the topping is golden brown, about 28-30 minutes.

Step 11 -Garnish with the extra parsley, the sour cream, and the jalapeño slices and serve.

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