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Ham and Greens
Pot Pie with Cornbread Crust


Step-by-Step Instructions

Preheat oven to 425°F.

Sauté ham, in batches, in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Return ham to Dutch oven; 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; stir in frozen onion, peppers, and celery and collard greens. Return to a boil; cover and cook, stirring often, 15 minutes. Stir in black-eyed peas and red peppers, and spoon hot mixture into a lightly greased 13x9 inch baking dish.

  • 1 ½ c. SUNFLOWER Self-Rising White Corn Meal Mix
  • ½ c. SUNFLOUR All-Purpose Flour
  • 1 tsp. sugar
  • 2 large eggs, lightly beaten
  • 1 ½ c. buttermilk

Combine first 3 ingredients; make a well in center of mixture. Add eggs and buttermilk, stirring just until moistened.

Pour Cornbread Crust Batter over hot mixture.

3. Bake at 425°F for 20 to 25 minutes or until cornbread is golden brown and set.



Prep Time: 30 Minutes

Total Time: 25 Minutes

Servings: 8-10

  • 4 c. chopped ham

  • 2 Tbsp. vegetable oil

  • 3 Tbsp. Plain Flour

  • 3 c. low-sodium chicken broth

  • 1 (16 oz) pkg. frozen diced onion, red and green bell peppers, and celery

  • 1 (16 oz.) pkg. frozen chopped collard greens

  • 1 (16 oz.) can black eyed peas, rinsed and drained

  • ½ tsp. dried crushed red pepper

  • Cornbread Crust Batter

Recipe provided by Kansas Wheat, a member of
the Home Baking Association