Black-Eyed Pea and Collard Cornbread Skillet

Canned black-eyed peas make the filling quick, while collards soften in a tomato broth before the cornbread topping goes on. Use an oven-safe 10-inch skillet or transfer the filling to a baking dish.

Serves: 4
Prep: 20 minutes
Cook: 35 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 bunch collard greens, stems removed and leaves thinly sliced
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) black-eyed peas, drained and rinsed
• 1 cup vegetable broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine salt, divided
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 large egg
• 3/4 cup milk
• 2 tablespoons melted butter

Method

1. Heat the oven to 400°F. Warm oil in a 10-inch oven-safe skillet over medium heat. Cook onion and pepper for 5 minutes.
2. Add garlic and collards and cook for 2 minutes. Stir in tomatoes, black-eyed peas, broth, paprika, and 1/4 teaspoon salt. Simmer for 8 minutes, until the greens soften.
3. In a bowl, whisk cornmeal, flour, baking powder, and remaining salt. In another bowl, whisk egg, milk, and melted butter. Stir wet mixture into dry just until combined.
4. Spoon batter over the filling in an even layer, leaving a small border around the edge.
5. Bake for 18 to 22 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean. Rest for 5 minutes before serving.

Variations

Use chopped kale instead of collards and simmer it for only 3 minutes before adding the topping. Add 1/2 teaspoon dried thyme to the filling. For a spicier version, add a pinch of cayenne with the paprika.

Storage and reheating

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the center.

Plan a one-pan dinner

Add black-eyed peas and collards to the Lucru Home meal planner. The meal planning guide for a small kitchen and pantry inventory checklist help you make use of staples and one-pan meals.