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Ψωμί Καλαμποκιού Με Γέμιση Από Λουκάνικα & Χόρτα

Festive Good Luck Cornbread Skillet

Degree of difficulty


Preparation time

10 minutes

Cooking Time

55 minutes





  • 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


  1. 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.
  2. Stir in the remaining filling ingredients, bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. In a large bowl, combine all of the cornbread topping ingredients; stir until smooth. Spoon the batter over sausage mixture in skillet, spreading evenly.
  4. Bake at 400 degrees Fahrenheit for 30-40 minutes or until cornbread is browned.
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