Sure, the finer things in life are nice, but have you ever taken a bite of something that made you shout, “wow, wow, wow,” every single time?! If that sounds strange to you, then give Gold Rush Cornbread a try. This praiseworthy side dish will make all your loved ones feel like they’ve struck gold in many ways! The obvious is this hearty, sausage and veggie-filled version of the Southern cornbread classic they get to enjoy. Secondly, they have you who made it for them so they’re clearly incredibly lucky! It’s truly a gem of a dish to add to your spread. Get ready for Gold Rush Cornbread to have you exclaiming, “Eureka, eureka! I’ve found the best side dish there is!”
Ingredients
For the filling:
- 1 pound smoked sausage
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (14.5-ounce) can chicken broth
- 10 ounces frozen chopped collard or turnip greens, thawed and drained
- 1/2 teaspoon hot pepper sauce
For the topping:
- 1 cup self-rising enriched white corn meal mix
- 2 teaspoons sugar
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup cheddar, shredded
- 1/4 cup fresh parsley or cilantro, finely chopped, plus more for garnish
- sour cream, optional, for topping
- pickled jalapeño chili slices, optional, for topping
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Cut the sausage in half lengthwise, and then crosswise into 1/4-inch slices
Step 3 –Combine the sausage, the onion, and the garlic into a 12-inch cast-iron skillet or ovenproof skillet.
Step 4 –Cook over medium heat until the sausage is browned and the onion is tender, about 5 minutes.
Step 5 –Add the peas, the chicken broth, the greens, and the hot sauce and mix well.
Step 6 –Bring the mixture to a boil.
Step 7 –Reduce the heat to low and simmer for 10 minutes.
Step 8 –In a large bowl, combine the corn meal, the sugar, the buttermilk, the vegetable oil, the egg, the cheddar, and the parsley, stirring until smooth.
Step 9 –Pour the batter around the edges of the sausage mixture in the skillet.
Step 10 –Bake until the topping is golden brown, about 28-30 minutes.
Step 11 –Garnish with the extra parsley, the sour cream, and the jalapeño slices and serve.
