Festive Good Luck Cornbread

Festive Good Luck Cornbread in a skillet



  • 1 lb. smoked sausage
  • 12 c. chopped onion
  • 1-2 cloves garlic, minced
  • 2 (15 oz.) cans black-eyed peas, drained
  • 1 (1412 oz.) can uncondensed chicken broth
  • 10 oz. frozen chopped collard or turnip greens, thawed and drained
  • 12 tsp. hot pepper sauce


  • 1 c. Martha White Self-Rising Enriched White Corn Meal mix
  • 2 tsp. sugar
  • 34 c. buttermilk
  • 14 c. vegetable oil
  • 1 large egg, beaten
  • 1 c. shredded cheddar cheese
  • 14 c. finely chopped fresh parsley or cilantro

Garnish Options:

  • Sour cream
  • Pickled jalapeno slices
  • Parsley
  • Cilantro


  1. Preheat oven to 400 degrees F. Cut sausage in half lengthwise, then crosswise into 14-inch slices. Add sausage, onion, and garlic into a 12-inch cast iron pan or ovenproof skillet. Stir occasionally and cook until sausage is browned and onions are tender.
  2. Add remaining filling ingredients and mix. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  3. Mix all topping ingredients in a bowl until smooth. Pour batter around the outside of the filling mixture in the skillet.
  4. Bake 25 to 30 minutes until golden brown, then add garnish as desired.