posted by Mai 01-06-103 7:17 AM
Ham-and-Greens Pot Pie with Cornbread Crust
4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 (16-ounce) package frozen seasoning blend
1 (16-ounce) package frozen chopped collard greens
1 (16-ounce) can black-eyed peas, rinsed and drained
1/2 teaspoon dried crushed red pepper
Cornbread Crust Batter/Pimiento-Cheese Corn Sticks (optional)
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 collard greens; 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.
Pour Cornbread Crust Batter evenly over hot filling mixture. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
Cornbread Crust Batter:
1 1/2 cups white cornmeal mix
1/2 cup all-purpose flour
1 teaspoon sugar
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Combine first 3 ingredients; make a well in the center of mixture. Add eggs and buttermilk to cornmeal mixture, stirring just until moistened.
Pimiento-Cheese Corn Sticks:
See Cornbread Crust Batter. Prepare Cornbread Crust Batter as directed above, adding 1 cup (4 ounces) shredded Cheddar cheese and 1 (7-ounce) jar drained, diced pimiento.Heat oven to 450°, and place cast-iron miniature corn stick pans in oven; heat 5 minutes or until hot. Remove pans from oven, and coat with vegetable cooking spray. Spoon batter into hot pans. Bake at 450° for 8 minutes or until golden brown. Remove from pans immediately.