Black Eye Peas, Cabbage, and Cornbread Casserole
This hearty casserole combines the flavors of cornbread, cabbage, black-eyed peas, and sausage, topped with melted cheese, making it a comforting and filling meal.
Ingredients
For the Cornbread:
- - 1½ cups cornmeal
- - 1½ cups all-purpose flour
- - ⅓ cup sugar
- - 2 tablespoons baking powder
- - ¾ teaspoon salt
- - 1½ cups milk
- - ⅓ cup vegetable oil
- - 3 eggs
For the Casserole:
- - 1 pound ground sausage
- - 3 tablespoons olive oil
- - 1 large onion chopped
- - 3 cloves garlic minced
- - 6 cups cabbage shredded
- - 3 cups black eyed peas cooked or canned, drained
- - 1½ teaspoons smoked paprika
- - ¾ teaspoon cayenne pepper
- - Salt and pepper to taste
- - 1½ cups chicken or vegetable broth
- - ¾ cup shredded cheddar cheese
Instructions
Cornbread Preparation:
- - Preheat your oven to 375°F (190°C).
- - In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- - Stir in milk, oil, and eggs until well combined.
- - Pour into a greased 9x13 inch baking dish.
- - Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- - Allow to cool, then crumble into pieces.
Cook the Sausage:
- - In a skillet, brown the sausage over medium heat until fully cooked.
- - Drain the sausage and set aside.
Cabbage Mixture:
- - In the same skillet, heat olive oil.
- - Add onion and garlic, cooking until softened.
- - Add cabbage, cooking until it begins to soften.
- - Stir in black eyed peas, cooked sausage, smoked paprika, cayenne, salt, and pepper.
- - Add broth and simmer until cabbage is tender and the liquid is slightly reduced.
Assemble the Casserole:
- - Layer half of the crumbled cornbread at the bottom of the dish.
- - Spread the cabbage, sausage, and black eyed pea mixture over it.
- - Top with the remaining cornbread and sprinkle with cheese.
Bake the Casserole:
- - Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the top is golden.