Entrees

Black-Eyed Pea and Collard Cobbler with Cornmeal Biscuits

Kathryn Gaylord-Miles

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Kathryn Gaylord-Miles.  Kathryn says,"I spent part of my childhood in North Carolina. This combines flavors of traditional Southern cuisine into a hearty, healthy one-pan meal perfect for a snowy winter evening."

Prep Time

15 minutes

Cook Time

45 minutes

Yield

4 Servings

Ingredients

5 tablespoons butter (separated)
3 onion (medium, diced)
6 cloves garlic (minced)
1 teaspoon paprika, smoked
1⁄4 teaspoon cayenne pepper
  salt
  black pepper, ground
20 ounces collard green (destemmed, leaves cut into thick, short ribbons)
30 ounces black-eyed peas (canned, or use dried (soaked and precooked) )
2 tablespoons white wine vinegar
2 cups stock, vegetable
1 cup cornmeal
1 cup flour, all-purpose
1 tablespoon baking powder
1⁄2 teaspoon salt
1 cup milk

Instructions

In a 10-inch ovenproof skillet, saute the onions in 2 Tbsp butter over medium-high heat.  When the onions start to soften, add the garlic, paprika, cayenne, salt and pepper and continue to cook for 1-2 minutes.  Add half the collards and stir until they begin to reduce in volume.  Mix in the remainder of the collards and stir until they begin to wilt.  Stir in the black-eyed peas, white wine vinegar and stock.  Let simmer over medium heat until the liquid begins to reduce in volume.  Preheat oven to 450F.

While the collard mixture is simmering, mix the cornmeal, flour, baking powder and 1/2 tsp salt in a bowl.  Rub in the remaining 3 Tbsp of butter.  Add the milk and stir until combined.  Drop large spoonfuls (approximately a scant 1/4 c.) on top of the collard mixture.  Place skillet in oven and bake 12-15 minutes.