Cook the sausage

• Slice the hickory smoked sausage and cook it in a pan until browned.
• Line a bowl with paper towel, scoop out the sausage and set aside, leaving the grease in the pan.

Soften the onion

• Dice the onion.
• Cook the onion in the reserved sausage grease until softened and cooked down.

Add the canned ingredients

• Add the turnip greens, buttered corn, drained butter beans, drained pinto beans, Hoppin' John and Rotel to the pan.
• Stir everything together well.

Season and add broth

• Crumble in the vegetable bouillon cube and add the Cajun seasoning.
• Pour in the chicken broth until the soup reaches the desired consistency.
• Return the sausage to the pot and cover.

Simmer the soup

• Bring to a simmer, then reduce the heat to low.
• Let it cook on low, simmering, so all the flavors marry.

Make the cornbread batter

• Put the cornmeal in a large bowl with the oil and eggs.
• Add the buttermilk a little at a time, stirring, until the batter reaches the right consistency.

Fill the muffin pan

• Spray the muffin pan with cooking spray so the muffins don't stick.
• Pour the batter with a liquid measuring cup, filling each cup about three-quarters full.

Bake the cornbread muffins

• Bake the muffins until golden and set.

Taste and serve

• Taste the soup and adjust the seasoning if needed.
• Serve the swamp soup with the cornbread muffins.