Ham-and-Greens Pot Pie with Cornbread Crust
By LRay
Southern Living, February 2016, page 222.
From bacon to carnitas to BBQ, pork has hit prime time nationally. This recipe featuring ham and the Southern staples greens and cornbread continues to be a go-to dinner for our food editors.
- 8
Ingredients
- 4 cups chopped cooked ham
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (14-ounce) package frozen diced onion, bell pepper, and celery mix
- 1 (16-ounce) package frozen chopped collard greens
- 1 (15.8-ounce) can black-eyed peas, rinsed and drained
- 1/2 teaspoon dried crushed red pepper
- VEGETABLE COOKING SPRAY
- Cornbread Crust Batter
- 1 1/2 cups white cornmeal mix
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
Preparation
Step 1
Preparation
Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
Bring mixture to a boil, and add onion, bell pepper, and celery mix and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
Note: We tested with Swanson 100% Natural Chicken Broth.
Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
Bring mixture to a boil, and add onion, bell pepper, and celery mix and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
Note: We tested with Swanson 100% Natural Chicken Broth.
Cornbread Crust Batter
Combine first 3 ingredients; make a well in the center of mixture. Add eggs and buttermilk to cornmeal mixture, stirring just until moistened.