Tuesday Taste Tempter 1.1.08
The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipe has been submitted by Martha White Kitchens. For more recipes, go to www.marthawhite.com and click on the recipe section.
Festive Good Luck Cornbread Skillet
1 pound smoked sausage
1/2 cup chopped onion
1 to 2 cloves garlic, minced
2 (15 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can ready-to-serve fat free chicken broth, with 1/3 less sodium
1 (10 ounce) package frozen chopped collard or turnip greens, thawed and drained
1/2 teaspoon hot pepper sauce
1 cup Martha White® Self-Rising Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup Crisco® vegetable oil
1 egg, beaten
4 ounces shredded Cheddar cheese
1/4 cup finely chopped fresh parsley, or cilantro
Heat oven to 400 degrees F. Cut sausage in half lengthwise; cut crosswise into 1/4-inch slices. In 12-inch cast iron or ovenproof skillet, combine sausage, onion and garlic; cook until sausage is browned and onion is tender, stirring occasionally.
Add all remaining filling ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes.
In large bowl, combine all topping ingredients; stir until smooth. Pour batter around edge of sausage mixture in skillet.
Bake at 400 degrees F for 25 to 30 minutes or until golden brown.
Published in The Messenger 1.1.08