NEW YEAR'S DAY CASSEROLE WITH CORNBREAD TOPPING

New Year's Day Casserole with Cornbread Topping image

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...

Provided by Leslie Tobin

Time 1h25m

Number Of Ingredients 15

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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

Steps:

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!

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Waleed Daad

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I'm not a fan of casseroles, but this one is an exception. It's cheesy, creamy, and flavorful.

Mohammed

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This casserole is a great way to warm up on a cold winter day. It's also a great comfort food.

Milton Hillard

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I love the combination of flavors in this casserole. The cornbread topping is the perfect complement to the creamy filling.

ANZEK LYRICS

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This casserole is a great option for a potluck or holiday gathering. It's easy to transport and it can be served hot or cold.

Akinlooye Labake

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I've made this casserole several times and it's always a hit. The cornbread topping is what really makes it special.

Emmanuel Wilson

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This casserole is a great way to use up leftover turkey or chicken. I also like to add some chopped vegetables to it, like carrots, celery, and onions.

Evaliz Rodriguez

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I'm not a big fan of cornbread, but I really enjoyed the cornbread topping on this casserole. It was the perfect balance of sweet and savory.

Adnan Shuvo

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This casserole is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.