@901savethefood x @chubbyveg collaboration

Sponsored by 901 Save the Food

Happy 2024! A brand-new year calls for manifesting some luck. You know you’ve got to have your black-eyed peas, and combining them with greens in cornbread makes for the best first meal of 2024.

This recipe delivers a casserole-style spoon bread that is filling and easy to put together. It’s a good way to use up any greens that may be starting to wilt a bit in your fridge.

Black-Eyed Peas + Greens Cornbread Casserole


1 box of cornbread mix
1 can black-eyed peas, or about 1 1/2 cups cooked peas
1 onion, chopped
1 small bunch greens (such as collard, turnip, or mustard), chopped, about 2 cups
Salt & black pepper, to taste
1 tablespoon olive oil

hot sauce, optional, for garnish

Serves 4


1. Preheat the oven to 350 degrees.

2. Into a large bowl, prepare the cornbread according to the package directions.

3. Into the bowl with cornbread mixture, add the black-eyed peas, chopped onion, the greens, and salt and pepper. Stir to combine.

4. Brush a casserole dish with olive oil. Add the cornbread mixture to the dish and bake for 30 minutes.

5. Serve warm. Optional: drizzle with sriracha or hot sauce.

*Any leftovers will store well in the fridge for a few days.