new year's day casserole with cornbread topping

Name: New Year's Day Casserole with Cornbread Topping
Prep time: 1 h
Cook time: 25 min
Yield: 12
Cuisine: Southern
Ingredients: 4 cup(s) chopped, cooked ham (i use left over honey baked); 2 tablespoon(s) vegetable oil; 3 tablespoon(s) all-purpose flour; 3 cup(s) chicken broth; 1 small onion, chopped; 1 small green pepper, seeded and chopped; 1 1/2 pound(s) 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 teaspoon(s) dried, crushed red pepper (i use a little bit more); - cornbread crust recipe follows:; 1 1/2 cup(s) white or yellow corn meal mix (jiffy works fine); 1/2 cup(s) all-purpose flour; 1 teaspoon(s) sugar; 2 large eggs; 1 1/2 cup(s) buttermilk

(2 RATINGS)

80 Pinches

Leslie Walling

Floral City, FL

Updated on Nov 15, 2011

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

Rate

No Image

prep time 1 Hr

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make new year's day casserole with cornbread topping

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.

Step 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).
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes