New Year's Day Casserole with Cornbread Topping

New Year's Day Casserole With Cornbread Topping Recipe

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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

Rating:

★★★★★ 2 votes

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

How to Make New Year's Day Casserole with Cornbread Topping

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!

Printable Recipe Card

About New Year's Day Casserole with Cornbread Topping

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




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