HAM-AND-GREENS POT PIE WITH CORNBREAD CRUST 4 cups chopped cooked ham
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
Phone: 901.481.3214 |