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Friday, January 18, 2013

Ham & Greens Pot Pie w/ Cornbread Crust

Ham & Greens Pot Pie w/ Cornbread Crust
I think the rich, savory combination of smoked ham, collard greens, and black-eyed peas is a combination that deserves to be enjoyed more than just once a year.  I mean, I don't know about about you, but I could use a little dose of good fortune at least once a month.

But instead of a stew, the same ingredients come together under a golden, bready dome of corn bread.  It is every bit as delicious... every bit as comforting.  But there is one big difference - time.  While Hoppin' John can take hours of simmering and anticipation, this pot pie is put together in well under 30 minutes.  Slide them into the oven to bake the crust while you set the table and change out of your work clothes, and you've got an almost unbelievably satisfying weekday meal.
Ham & Greens Pot Pie w/ Cornbread Crust
What makes this quicker, you wonder?  Well, the use of canned beans and frozen, chopped collards is a major time-saver.  Also, if  you are good about prepping a few baggies of chopped veggies on the weekend...and chopping up some ham while you're at it, it's all a matter of adding everything to a pot in the correct order.

Ham & Greens Pot Pie w/ Cornbread Crust
Black-eyed peas, ham, and collard greens tucked under a cornbread crust.
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Ham & Greens Pot Pie w/ Cornbread Crust
by Heather Schmitt-González
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Keywords: bake entree cornmeal greens ham New Year American Southern winter

Ingredients (serves 8-10)
  • 2 Tbs. vegetable oil
  • ~4 cup 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 (16 oz.) pkg. frozen, chopped collard greens
  • 1 (15.5 oz.) can black-eyed peas, drained & rinsed
  • 1/2 tsp. crushed red chile flakes
  • salt
  • freshly ground black pepper
for the cornbread crust:
  • 1 cup + 2 tablespoons white cornmeal
  • 3/4 cup + 1/2 tablespoon flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk
Preheat oven to 425° F.

Place oil in a large, deep pan over medium-high heat and add ham. Sauté until it starts to turn golden in spots, 5-10 minutes. Add diced veggies and sauté for another 3 minutes or so, until they just start to soften and color. Sprinkle flour over everything, and cook while stirring for another minute. Gradually pour in stock or broth and cook, stirring, until liquid begins to thicken, ~3 minutes.

Bring to a boil, add collard greens, reduce to a simmer, and cook, stirring occasionally, for 15 minutes. Stir in black-eyed peas, crushed red chile flakes, and salt and pepper to taste (may not need much salt because of the ham and broth).

Spoon into a large baking or casserole dish, or into smaller ramekins.

While the mixture is simmering, you can make the cornbread batter by stirring together the dry ingredients and then whisking in the wet ingredients until just combined.

Pour the cornbread batter evenly over the casserole dish(es). Depending on the size you used, you may not need all of the batter.

Slide into preheated oven and bake for 20-25 minutes, or until cornbread is set and golden brown.

adapted from Southern Living Magazine
Ham & Greens Pot Pie w/ Cornbread Crust