Company’s Coming - Impress Your Guests
Ham, Greens, and Cornbread Pie
Makes 6 to 8 servings
“The cheesy cornbread crust on this pot pie is so yummy!”—Paula
¾ pound smoked sausage, sliced
1 (8-ounce) package chopped ham, drained
1¾ cups chopped red bell pepper
1¾ cups chopped onion
4 cloves garlic, minced
1¾ pounds fresh collard greens, stemmed and chopped into 2-inch pieces
2⁄3 cup all-purpose flour
1½ teaspoons ground black pepper
2¾ cups chicken broth
1½ tablespoons hot pepper vinegar
2 (8.5-ounce) packages corn muffin mix
2 large eggs
2⁄3 cup milk
1 (8-ounce) package Monterey Jack cheese with peppers, shredded
1. Preheat oven to 425°. Spray a 13x9-inch baking dish with cooking spray.
2. Heat a large stockpot over medium-high heat. Add sausage, ham, bell pepper, onion, and garlic; cook, stirring frequently, until onion is translucent, about 10 minutes. Stir in greens; cook, stirring frequently, for 15 minutes. Stir in flour and black pepper until well combined. Stir in chicken broth and pepper vinegar; cook, stirring frequently, for 5 minutes. Pour mixture into prepared pan.
3. In a large bowl, whisk together muffin mix, eggs, and milk until smooth; stir in cheese. Spread batter onto greens mixture.
4. Bake for 20 minutes. Reduce oven temperature to 350°, and bake until topping is golden brown and cooked through, about 25 minutes more. Let stand for 10 minutes before serving.
Kitchen Tip
You can customize the spiciness of this dish. For less heat, use a mild smoked sausage and omit the hot pepper vinegar. If you like a lot of spice, swap smoked sausage
