• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 pound kielbasa or other smoked sausage thick links
  • 1 medium sweet onion, chopped
  • 1 teaspoon olive oil
  • 3 garlic cloves, finely minced
  • 2 (15-ounce) cans black-eyed peas, drained
  • 1 (14.5-ounce) can chicken broth
  • 1/2 teaspoon hot sauce, or to taste
  • 1 (10-ounce) package frozen chopped collard greens, thawed and excess moisture squeezed out
  • .
  • Cornbread Topping:
  • 1-1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 1-1/3 cups buttermilk
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/4 cup finely chopped parsley
  • Sour cream and chopped parsley for garnish, optional


  • Preheat oven to 400 degrees F.
  • Slice the sausage into 1-inch-thick rounds, then cut each round in half.
  • In an oven-proof, deep heavy skillet, saute sausage and sweet onions in the olive oil until lightly browned, stirring often. Add garlic and saute an additional 1 minute.
  • Stir in black-eyed peas, chicken broth, hot sauce, and collard greens. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.
  • While sausage and peas are simmering, prepare cornbread topping. Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir in buttermilk, egg, vegetable oil, Cheddar cheese, and parsley until smooth.
  • When sausage and black-eyed peas are done simmering, spoon cornbread batter evenly over the top in the same oven-proof deep skillet. Bake uncovered for 30 to 40 minutes until cornbread is done and lightly browned.
  • To serve, spoon out portions making sure each guest gets some of the cornbread. Top with a dollop of sour cream and a sprinkling of chopped parsley, if desired

Categories: Kwanzaa 
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