New Year's Day Casserole With Cornbread Topping Recipe

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New Year's Day Casserole with Cornbread Topping

Leslie Tobin

By
@EvansMom

I got this recipe from our hometown newspaper several years ago. It's a very small, southern town, and this is recipe embodies that spirit. And I renamed it because it contains all the key foods we MUST have on New Year's Day! I've made it quite a few times, and done something slightly different with it each time, so it's easy to modify to suit your own tastes. I leave out the green pepper every time, though. I just found their flavor too strong. It overpowered all the others. Anyway, hope y'all enjoy it!

Leslie


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Comments:

Serves:

12

Prep:

1 Hr

Cook:

25 Min

Method:

Bake

Ingredients

4 c
chopped, cooked ham (i use left over honey baked)
2 Tbsp
vegetable oil
3 Tbsp
all-purpose flour
3 c
chicken broth
1 small
onion, chopped
1 small
green pepper, seeded and chopped
1 1/2 lb
trimmed, washed, and chopped collard greens
1 can(s)
16-oz, black-eyed peas, rinsed and drained (i use 2 or 3 cans, depending on my mood)
1/2 tsp
dried, crushed red pepper (i use a little bit more)
cornbread crust recipe follows:
1 1/2 c
white or yellow corn meal mix (jiffy works fine)
1/2 c
all-purpose flour
1 tsp
sugar
2 large
eggs
1 1/2 c
buttermilk

Directions Step-By-Step

1
First, please note that under the section where I had to pick a cooking method, I chose "bake" because that's the final step, however this recipe involves mulitple steps and stove top cooking as well. Now, on to the recipe . . .
Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour and cook, stirring, 1 minute. Gradually add chicken broth and cook, stirring constantly, 3 minutes or until broth begins to thicken.
2
Bring mixture to a boil and add chopped onion, green peppers, and collard greens; return to 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 baking dish. Note: I'd use a bigger one because I've NEVER gotten this recipe to fit in a 13 x 9 dish. I always end up using a very large, oval-shaped baking pan that belonged to my grandmother (which probably explains why it always tastes so good).
3
Preheat oven to 425 degrees F, and combine the corn meal mix, all-purpose flour, and sugar in medium bowl. Make a well in the center of the mixture. Add eggs and buttermilk. Stir just unitl moistened. Pour batter evenly over greens and blac-eyed peas mixture. Bake at 425 for 25 minutes or until cornbread is golden brown and set.

It is so delicious that I have to warn to let it cool off at least a little bit before you try a bite. I have burned my tongue on this one more than once. :)

Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom