Festive Good Luck Cornbread Skillet

Start your new year with black peas for good luck, as well as kale for health, with this 1998 cornbread that won first place in the National Cooking Competition by Karen Shankles of Knoxville, Tennessee.
Preheat the oven to 400 degrees.Preparation of the filling: Cut the sausage lengthwise in half; cut it into 1/4-inch thick slices across. Combine the sausage, onion, and garlic in a 12-inch cast-iron skillet; cook over medium-high heat until the sausage is browned and the onion is tender, stirring occasionally. Add the black peas, broth, herbs, and hot pepper sauce; mix well. Bring to a boil. Reduce the heat to low and simmer for 10 minutes.Prepare the filling: Combine the ingredients for the filling in a large bowl, stirring until smooth. Pour the batter into the pan with the sausage mixture around the edges. Bake until the filling is golden brown, 30 to 35 minutes.Serve with the desired side dishes.