Aaaaah, the magic of the one-pot meal...or, the ease of it. Either way I love doing fewer dishes and having leftovers.
This recipe, like most of the ones I choose offers a number of options to substitute. The cornbread mix can be swapped out for a biscuit mix if preferred or the filling can be vegetarian if you trade the sausage for more beans or lentils. I like it just as is, with the sausage and cheese combination, but this likely comes as no surprise.
I'm not sure how my addiction to sour cream evolved, but I serve dishes such as this one with a little spoonful of it because I like the cool, tangy balance it brings to spicy dishes. Perhaps I can persuade you to get on the sour cream bandwagon too.
Adapted from: http://spicysouthernkitchen.com
- 8 smoked sausages, cut lengthwise and then into 1/4" slices
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 clove garlic, minced
- 2, 15 oz cans black eyed peas, drained
- 1 15 oz can of chicken broth
- 1/2 tsp Tabasco sauce (if you like heat, that is)
- 1, 10 oz package of frozen spinach
- 2 T finely chopped cilantro
- 1 1/2 cups, plus 6 T cornmeal
- 2 T baking powder
- 1 t salt
- 2 t sugar
- 1 1/3 cup buttermilk
- 1 egg beaten
- 1/4 cup olive oil
- 1 cup shredded cheddar cheese
Preheat oven to 400F. Brown the sausage, onion and pepper in a 12-inch cast iron pan for about 3 minutes. Add the garlic and cook for about 30 seconds. Follow with the remaining filling ingredients except the cilantro and simmer, uncovered for 10 minutes.
For the cornbread mix, combine all the dry ingredients into a bowl and mix well. Add the buttermilk, egg and oil and stir until all the ingredients are combined. Fold in the shredded cheese and stir until well combined.
Spoon the cornbread mix over the filling in the cast iron pan, leaving a hole in the centre of the pan. This allows the bread to cook more evenly. Cook the skillet in the oven for 30-40 minutes, or until the cornbread is lightly browned.