Description
A comforting pot pie featuring smoked ham, hearty greens, and black-eyed peas, all enveloped in a golden cornbread crust.
Ingredients
Units
Scale
- 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