Edit ModuleShow Tags

Southern Comfort

A heartwarming casserole gets kicked up a notch with a cornbread cap.

Photographs Eugenia Uhl

There are two things Southerners know a lot about – soul and food. Combine the two and top it with cornbread, and you’ve got culinary bliss. In her new cookbook, Southern Casseroles: Comforting Pot-Lucky Dishes, author Denise Gee whips together savory ingredients, sweet memories and rich history to put a new spin on some old-fashioned favorites with recipes like “Soul Food with a Cornbread Cap.” The hodge-podge of flavors and textures makes the perfect one-dish wonder for your next Southern-style gathering.

 

 

 

 

 

 

 

Soul Food with a Cornbread Cap

• 3 tablespoons vegetable oil
• 4 cups diced cooked ham
• ½ cup all-purpose flour
• 1 quart chicken broth
• 2 cups frozen young lima beans, thawed, or a 15-ounce can of young lima beans, rinsed and well-drained
• 16-ounce package frozen chopped collard greens
• 12-ounce package frozen seasoning blend
• 15-ounce can black-eyed peas, rinsed and well drained
• 1 teaspoon Cajun seasoning
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper (optional)
• Two 6 ½-ounce packages yellow cornbread mix
• Hot pepper vinegar or other hot sauce (optional)

Preheat oven to 425 degrees Fahrenheit.
In a Dutch oven, heat the vegetable oil over medium-high heat and add ham; sauté until lightly browned, about 5 minutes. Add the flour, and stirring constantly to absorb the oil, cook it for about 30 seconds. Gradually add the broth and cook, stirring constantly, until it begins to thicken, about 4 minutes.
Bring the mixture to a boil and immediately add the frozen lima beans (if using), collard greens and seasoning blend; return to a boil and cook, stirring often, for 15 minutes.
Carefully stir in the canned lima beans (if using instead of frozen), black-eyed peas, Cajun seasoning, garlic powder, salt and cayenne pepper (if using); spoon the hot mixture into a lightly greased 2 ½- 3-quart baking dish.
Prepare the cornbread according to the package directions and pour the batter evenly over the ham-vegetable mixture.
Bake for about 25 minutes, or until cornbread is golden brown and set. Remove from the oven and let cool for 8 to 10 minutes before serving with hot pepper vinegar, if desired. Serves 6-8
     
Recipe from Denise Gee’s Southern Casseroles: Comforting Pot-Lucky Dishes (Chronicle Books, 2013)

 

You Might Also Like

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

For The Grill

4 light and easy recipes

Oysters Easy

Shell raising recipes

Best of Dining 2015

Add your comment:
Edit ModuleShow Tags

Latest Posts

Get Ready for your Close Up

Add a backstage-style video element to your bridal session

Hello, Anxiety, My Old Friend

Winter Bridesmaid Trends

Your maids will shine in the cooler months with these top tips

Summer Eats

Dryades Public Market and Esses Pasta have a few must-have summer meals

Hangout Fest 2016 Review

The beach festival has hit its stride.
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags