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Got to Be NC
Recipe by: Lisa Prince

New Year’s Day casserole

This recipe could be made in a 9 x 13 baking dish. Donna Barefoot submitted this recipe to the House-Autry Cornbread Challenge at the 2018 NC State Fair. It didn’t win but the recipe had great potential. After a few changes here is the finished product.

Servings: 6
Cook Time: Prep time: 20 minutes; Total time: 40 minutes
Meal Type: Entree
NC Ingredients: House-Autry Cornbread, Texas Pete, Chow Chow, collards, milk, onion

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Ingredients

1
lb. smoked sausage, diced ¼ inch pieces
½
medium onion, chopped
1 ½
tsp. garlic, minced
2
cups frozen collards, cooked
2
(15 oz.) cans black-eye peas, drained
1
(14.5 oz.) can low sodium chicken broth
1 ½
tsp. Texas Pete
1
(8 oz.) box House-Autry Stone Ground Sweet Yellow Cornbread baking mix
¾
cup milk
salt and pepper

Directions

To make the casserole:
  1. Preheat oven to 400 degrees.
  2. In a 12 inch cast iron skillet, cook onions until translucent; about 5 minutes.
  3. Add the sausage and cook until it just begins to brown.
  4. Add the garlic and cook for 1 minute longer.
  5. Then add collards, black-eye peas, chicken broth and Texas Pete; season mixture with salt and pepper. Stir to combine, bring to a boil; reduce heat and simmer for 10 minutes.
  6. In a medium bowl, combine House-Autry baking mix with milk.
  7. Spoon batter over the sausage mixture; place in oven and bake 15-20 minutes or until golden brown. Serve with Chow Chow.
 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.