Lucky New Year Casserole with Black-Eyed Peas

Most Southern New Year’s Day tables carry the same four things: black-eyed peas, a pot of greens, some kind of pork and a pan of cornbread. Each one is eaten for luck or money in the year ahead. This lucky New Year casserole bakes all four into a single dish, so there is one pan in the oven instead of four pots on the stove.

Underneath is a savory filling of black-eyed peas, collard greens and ham, simmered with peppers, tomatoes and green chiles. On top goes a buttermilk cornbread batter with sharp cheddar that bakes into a golden, crisp-edged crust. It feeds eight, the filling can be made two days ahead, and it holds well on a buffet while people drift in and out on January 1.

What’s in a Lucky New Year Casserole?

There is no single official recipe. Search for one and you will find versions built on rice, on ground beef, on wild rice and cream sauce, even breakfast casseroles with eggs. What they share is the black-eyed pea, and most add greens and pork too. This lucky New Year casserole keeps the full traditional plate and puts the cornbread on top:

Layer	Lucky food	What it stands for
Filling	Black-eyed peas	Coins, because they swell as they cook
Filling	Collard greens	Paper money, for the green color
Filling	Ham and bacon	Progress, because pigs root forward
Topping	Cornbread	Gold, for its color

Those meanings come straight from Southern tradition. N.C. Cooperative Extension explains that greens represent money, that peas and beans resemble coins that swell when cooked, and that many consider pork the luckiest of all foods because pigs root forward. The cornbread link to gold is looser; a blog post from The Henry Ford notes that some people say its color stands for gold, and that cornbread on the side is close to required with Hoppin’ John.

Plan Your New Year’s Day

The nicest thing about a casserole on a holiday is that most of the work can happen the day before. Here is a simple plan if you want to bake it fresh for a midday or evening meal:

When	What to do
Up to 2 days before	Make the filling, cool it and refrigerate it in a covered container
1 hour before eating	Preheat the oven and reheat the filling on the stove until it bubbles
45 minutes before	Spread the hot filling in the dish, mix the cornbread batter, top and bake
10 minutes before	Take it out and let it rest so the filling settles and slices cleanly

The one rule: always put the batter onto a hot filling. Batter spread over a cold filling sits in a chilly layer and stays gummy underneath while the top browns.

Ingredients You Will Need

For the filling

• Bacon and diced ham: bacon gives you crisp bits for the top and fat to cook the vegetables in; ham gives meaty chunks throughout. Leftover holiday ham is perfect here.
• Onion, red bell pepper and garlic: the red pepper adds sweetness and a bit of color against the greens.
• Collard greens: one bunch, stems removed and chopped. Frozen chopped collards work well and save time.
• Black-eyed peas: two 15-ounce cans, drained and rinsed. You can also use 3 cups home-cooked peas.
• Diced tomatoes with green chiles: one 10-ounce can, the kind many Southern cooks reach for. It adds tang and mild heat.
• Smoked paprika, thyme and a pinch of cayenne: for a smoky, gently spiced filling.
• Flour and chicken broth: just enough to make a light gravy that holds everything together.

For the cornbread topping

• Yellow cornmeal and all-purpose flour, in equal parts, for a topping that is tender rather than crumbly.
• Buttermilk, an egg and melted butter: buttermilk makes the cornbread moist and slightly tangy. If you have none, stir 1 tablespoon lemon juice into 1 cup milk and wait 5 minutes.
• Sharp cheddar: half goes into the batter, half on top.
• Green onions, to finish.

If you would like to bake a stand-alone pan of cornbread for the table too, our Albers cornmeal recipe is a classic.

How to Make a Lucky New Year Casserole

Part 1: The filling

1. Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Cook the chopped bacon in a large, deep skillet over medium heat until crisp, 6 to 8 minutes. Lift it out and pour off all but a tablespoon of the fat.
3. Soften the onion and bell pepper in the fat for 5 minutes. Add the garlic and spices for a minute, then the ham for 2 minutes more.
4. Sprinkle in the flour and stir for a minute so it loses its raw taste. Pour in the broth and scrape up the browned bits.
5. Add the collards a few handfuls at a time. Cover and cook for 8 to 10 minutes, until they are tender and dark green.
6. Stir in the peas and the tomatoes with green chiles and simmer for 3 to 5 minutes until the liquid thickens a little. Taste and season, keeping in mind that the ham, bacon and cheese are all salty. Spread the filling in the baking dish.

Part 2: The topping and baking

1. Whisk the cornmeal, flour, sugar, baking powder and salt in a bowl.
2. In a second bowl, whisk the buttermilk, egg and melted butter. Pour into the dry ingredients and stir only until no dry streaks remain. A lumpy batter bakes up more tender than a smooth one.
3. Fold in half the cheddar, then spoon the batter in dollops over the hot filling and spread it gently. A few gaps where the filling peeks through are fine and look nice.
4. Scatter the rest of the cheddar and the crisp bacon on top and bake for 22 to 25 minutes.
5. Rest for 10 minutes, sprinkle with green onions and serve.

How to Tell When It Is Done

• The cornbread is deep golden, with darker, crisp edges where it meets the dish.
• A toothpick pushed into the cornbread (not down into the filling) comes out clean or with a few dry crumbs.
• The filling is bubbling around the sides.
• If the top browns before the cornbread is cooked, lay a sheet of foil loosely over the dish for the last 5 minutes.

Common Lucky New Year Casserole Problems (and Fixes)

Casseroles with a cornbread lid are simple, but a few things can go wrong. Most come down to how wet the filling is and how hot it is when the batter goes on.

Problem	Likely cause	Fix
Gummy layer under the cornbread	Batter spread over a cold or lukewarm filling	Reheat the filling until bubbling before topping
Soupy filling	Greens released extra water or the filling was not simmered long enough	Simmer uncovered a few minutes more before baking; squeeze frozen greens dry
Dry, crumbly filling	Too much liquid cooked off	Stir in a splash of broth before spreading it in the dish
Topping too thick in places	Batter dropped in a few big mounds	Spoon it in many small dollops and spread gently with the back of the spoon
Too salty	Salty ham, bacon, cheese and canned tomatoes all together	Taste before adding salt; use low-sodium ham and rinse the peas well
Pale top	Oven running cool or dish on a low rack	Bake on the middle rack and broil for 1 to 2 minutes at the end, watching closely

Get the filling thick, hot and well seasoned, and the topping almost takes care of itself.

Swaps and Variations

This is a forgiving recipe, and it is easy to shape around what is already in your fridge after the holidays.

Instead of	Use	Good to know
Collard greens	Kale, cabbage or spinach	Spinach needs only 2 minutes; squeeze frozen greens dry first
Ham	Smoked sausage or andouille	Slice into half-moons and brown with the vegetables
Bacon	1 tablespoon oil	Add a little extra smoked paprika for the smoky flavor
Homemade topping	One 8.5-ounce box corn muffin mix	Prepare it with the egg and milk it calls for, then spread it on
Tomatoes with green chiles	Plain diced tomatoes	Milder and lower in sodium
Cornbread topping	2 cups cooked rice stirred into the filling, cheese on top	Closer to Hoppin’ John; bake 15 to 20 minutes until bubbling

For a meatless lucky New Year casserole, skip the bacon and ham, cook the vegetables in olive oil, use vegetable broth and add a teaspoon of soy sauce or a few dashes of hot sauce for depth.

What to Serve With It

The casserole is a full meal on its own, so the sides can be simple. A crisp green salad or a tangy slaw balances the richness. Pepper vinegar or hot sauce at the table is a Southern must with greens. If you are setting out a bigger New Year’s Day buffet, it pairs well with red beans and rice, a bowl of creamy grits or, for another dish with a holiday feel, our green bean casserole.

For something to sip, a sparkling drink made with winter citrus syrup keeps the meal feeling festive. And if you like hearty bean dishes all winter, try our pinto beans and cornbread or the cattle drive casserole.

Storing and Reheating Leftovers

Cover and refrigerate leftovers within 2 hours of baking. The USDA advises eating refrigerated leftovers within 3 to 4 days and reheating them to 165°F (74°C). You can also freeze portions for up to 3 months.

To reheat, warm single portions in the microwave, or reheat a larger amount in a 350°F (175°C) oven, covered with foil for the first 15 minutes so the cornbread does not dry out, then uncovered for 5 to 10 minutes to crisp the top again.

Lucky New Year Casserole FAQ

Why do people eat black-eyed peas on New Year’s Day?

In the South they are eaten for good luck and prosperity. The peas are said to look like coins, especially as they swell during cooking, so eating them on January 1 is meant to bring money in the new year.

Can I assemble the whole casserole the night before?

It is better to make only the filling ahead. The baking powder in the cornbread batter starts working as soon as it gets wet, and batter that sits overnight on a cold filling bakes up flat and dense. Mixing the topping takes about five minutes.

Can I use dried black-eyed peas?

Yes. Simmer about 1¼ cups dried peas in water or broth until tender, usually 40 to 60 minutes. Drain them well and use about 3 cups in the filling.

Can I make it in a cast iron skillet?

A 12-inch cast iron skillet that is at least 2½ inches deep works well. Make the filling right in the skillet, spread the batter on top and bake it the same way, checking a few minutes early.

How many calories are in a serving?

Our estimate is about 452 calories per serving when the casserole is cut into 8 pieces, with 24 grams of protein and 7 grams of fiber. Sodium is on the high side because of the ham, bacon and cheese; using low-sodium ham and plain tomatoes brings it down.

What other foods are lucky for New Year’s?

Besides peas, greens, pork and cornbread, ring-shaped foods such as doughnuts and Bundt cakes are said to bring the year full circle. Around the world, people eat grapes at midnight in Spain, long noodles in many Asian countries and lentils in Italy, all for luck or wealth.

Printable Lucky New Year Casserole Recipe

Sources

• N.C. Cooperative Extension, Lenoir County: Greens, Rings, Pork and Black-Eyed Peas
• The Henry Ford: A Sort-of-Traditional New Year’s Day Tradition
• USDA FSIS: Leftovers and Food Safety