1 can black eyed peas, drained and rinsed
2 cup chopped frozen turnip greens, steamed and drained
1 can cream of celery soup
1 cup chicken stock
5 leftover corn muffins (I use Martha White Yellow Muffin Mix. Not Sweet Yellow)
½ cup Parmesan cheese, shredded
3 or 4 slices Hog Jowl bacon, cubed
In a heavy ovenproof skillet, fry the bacon until browned. Scoop bacon out with a slotted spoon and place it on a paper towel to drain. Pour out the bacon grease, reserving 1 TBSP in the skillet. Add the greens to the remaining bacon grease and cook, stirring, for a couple of minutes. Add black eyed peas, soup, and stock, stirring to mix completely. Crumble 4 of the muffins into the peas and greens mixture and mix. Crumble remaining corn muffin and toss with the Parmesan cheese and bacon cracklings. Sprinkle over the casserole. Place in a pre-heated 350 deg oven and bake, uncovered about 40 to 45 minutes or until brown and bubbly. Serve hot, still in the skillet.