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new year's day casserole with cornbread topping

(2 ratings)
EvansMom avatar
Recipe by
Leslie Tobin
@EvansMom
Floral City, FL

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 to modify to suit your own tastes. I leave out the green pepper every time, though. I just found their flavor too strong. It overpowered all the others. Anyway, hope y'all enjoy it! Leslie

(2 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For new year's day casserole with cornbread topping

  • 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 sm
    onion, chopped
  • 1 sm
    green pepper, seeded and chopped
  • 1 1/2 lb
    trimmed, washed, and chopped collard greens
  • 1 can
    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 lg
    eggs
  • 1 1/2 c
    buttermilk

How To Make new year's day casserole with cornbread topping

  • 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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