New Year’s Day Casserole

Air Date: 
Fri, 12/28/2018
NC Ingredients: 
House-Autry Cornbread, Texas Pete, Chow Chow, Collards, milk, onion




1 lb
smoked sausage (diced ¼ inch pieces)
medium onion, chopped
1 1⁄2 t
garlic, minced
2 c
frozen collards, cooked
2 cn
15 oz. black-eye peas, drained
1 cn
14.5 oz. low sodium chicken broth
1 1⁄2 t
Texas Pete
8 oz
box House-Autry Stone Ground Sweet Yellow Cornbread baking mix
3⁄4 c
Salt and pepper


Preheat oven to 400 degrees.

In a 12 inch cast iron skillet, cook onions until translucent; about 5 minutes. Add the sausage and cook until it just begins to brown. Add the garlic and cook for 1 minute longer. 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.

In a medium bowl, combine House-Autry baking mix with milk. Spoon batter over the sausage mixture; place in oven and bake 15-20 minutes or until golden brown. Serve with Chow Chow.


Lisa’s Notes: 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.