Black-Eyed Pea and Collard Cobbler with Cornmeal Biscuits

Summary

Yield
Servings
SourceKathryn Gaylord-Miles
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Description

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."

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.