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This is one of my favorite dishes to make with leftover ham. It is great for using up that ham thats leftover from Thanksgiving, Christmas, or sunday dinner.
- 4 cups chopped cooked ham
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (16 ounce) packagefrozen seasoning, blend
- 1 (16 ounce) packagefrozen chopped collard greens
- 1 (16 ounce) can black-eyed peas, rinsed and drained
- 1⁄2 teaspoon dry crushed red pepper
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- Sauté 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, stirring often, 15 minutes. Stir in black-eyed peas and crushed red 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° for 20 to 25 minutes or until cornbread is golden brown and set.