Cornbread Crust Ham and Greens Pot Pie
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A comforting pot pie featuring smoked ham, hearty greens, and black-eyed peas, all enveloped in a golden cornbread crust.
Ingredients
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- 2 tablespoons vegetable oil
- 4 cups chopped, cooked ham (preferably smoked)
- 2 small bell peppers (any color), diced
- 1 small onion, diced
- 2 stalks celery, diced
- 3 tablespoons flour
- 3 cups ham or chicken stock (or low-sodium broth)
- 1 can (15 ounces) black-eyed peas, drained and rinsed
- 4 cups chopped greens (such as collard, mustard, or turnip greens)
- Salt and pepper, to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat oven to 425°F (220°C).
- Heat 2 tablespoons of vegetable oil in a large, deep pan over medium-high heat. Add the chopped ham and sauté until it starts to turn golden in spots, about 5-10 minutes.
- Add the diced bell peppers, onion, and celery to the pan. Sauté for another 3 minutes until the vegetables start to soften.
- Sprinkle 3 tablespoons of flour over the mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually stir in 3 cups of ham or chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes.
- Add the drained black-eyed peas and chopped greens to the pan. Stir well and season with salt and pepper to taste. Cook for another 5 minutes until the greens are wilted.
- In a separate bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. In another bowl, whisk together 1 cup of milk, 1/4 cup of vegetable oil, and 1 large egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the ham and greens mixture to a baking dish. Pour the cornbread batter evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving.
Notes
For a smoky flavor, use smoked ham. Substitute any greens you prefer, such as collard, mustard, or turnip greens. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the cornbread’s texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 1200 mg
- Fat: 20 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 75 mg
This is my favorite dish to make for the holidays during family time with my kids…
So happy to hear that!