You may also like
Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 4 cups chopped cooked ham
- 2 tablespoon vegetable oil
- 3 tablespoon all-purpose flour
- 3 cups chicken broth
- 1 (16 oz.) package frozen chopped collard greens
- 1 (16 oz.) can black-eye peas rinsed and drained
- 1/2 tsp. dried crushed red pepper
- 1 box cornbread mix
Method
- Saut 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, stir often, 15 minutes. Stir in black-eye peas and crushed 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 degrees for 20 to 25 minutes or until cornbread is golden brown and set.
