New Year's Day Casserole with Cornbread Topping

Recipe Rating:
 2 Ratings
Serves: 12
Prep Time:
Cook Time:
Cooking Method: Bake


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

The Cook

Leslie Tobin Recipe
Lightly Salted
Floral City, FL (pop. 24,201)
Member Since Nov 2011
Leslie's notes for this recipe:
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!

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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.
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).
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. :)



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user Kate Hall kate_of_katehall - Jan 1, 2013
I literally just tried this and absolutely LOVE it! I hate New Year's Day because of the traditional meal, but this is so good that I'll make it often.
I don't like spice, so I left off the red pepper but added extra green pepper. It's still fantastic.
user Roni Yonka roniroo2u - Jan 1, 2014
This turned out wonderful. Only adjustment I made- instead of ham I used cut up smoked sausage. I didn't have green pepper either, and used mustard greens. This is my new go-to New Year's Day meal! The family loved it! Also, if using a box of Jiffy for the topping, two would probably be better.
user Leslie Tobin EvansMom - Feb 4, 2014
I'm so glad you guys liked it! I always change things up, and so far, it accommodates whatever change I make very well!! If I stumble upon any other recipes like this one, I'll be sure to share!! :)

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