HAM-AND-GREENS POT PIE WITH CORNBREAD CRUST

4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 (16-ounce) package frozen seasoning blend
1 (16-ounce) package frozen chopped greens (turnip, collard or mustard)
1 (16-ounce) can black-eyed peas, rinsed and drained
1/2 teaspoon dried crushed red pepper 
2 boxes cornbread mix (we use Jiffy) – also check for necessary ingredients to prepare

 

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, 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 seasoning blend and greens (they do not have to be thawed); 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 13- x 9-inch baking dish.

 

Prepare cornbread batter as instructed on box. Pour evenly over hot filling mixture. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.

 

(From Jubillee! Cookbook; First Baptist Church; Kosciusko, MS)

Aunt Red’s Recipes

Aunt Red’sTM

5100 Helene Road        
Memphis, TN  38117

 

Phone: 901.481.3214
E-mail: cynthia@auntred.com