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
- 2 tbsp vegetable oil
- 4 cups (960 ml) chopped, cooked ham (preferably smoked)
- 2 small bell peppers (any color), diced
- 1 small onion, diced
- 2 stalks celery, diced
- 3 tbsp flour
- 3 cups (720 ml) ham or chicken stock (or low-sodium broth)
- 1 can (15 oz / 425 g) black-eyed peas, drained and rinsed
- 4 cups (960 ml) chopped greens (such as collard, mustard, or turnip greens)
- Salt and pepper, to taste
- 1 cup (240 ml) cornmeal
- 1 cup (240 ml) all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup (240 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
Instructions
- Preheat oven to 425°F (220°C).
- Heat 2 tbsp 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 tbsp 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 tbsp of baking powder, and 1 tsp 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
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Frequently Asked Questions
Why does the recipe call for smoked ham specifically?
The notes specify smoked ham for the best flavor — the recipe uses 4 cups of chopped cooked ham sautéed until golden, and the smokiness infuses the whole filling alongside the bell peppers, onion, and celery. Unsmoked ham will work but delivers a milder, less complex result.
Can I use different greens than collard greens?
Yes — the notes and ingredients both list collard, mustard, or turnip greens as interchangeable options. The 4 cups of greens are wilted directly into the filling in step 6, so any hearty cooking green will work; the key is using one sturdy enough to hold up through the 20–25 minute oven bake under the cornbread crust.
How do I reheat leftovers without ruining the cornbread topping?
The notes specifically recommend reheating in the oven rather than the microwave. The cornbread is baked at 425°F for 20–25 minutes until golden brown — a microwave would steam and soften it, while the oven preserves the slight crust on top. 
This is my favorite dish to make for the holidays during family time with my kids…
So happy to hear that!