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

Recreate a Classic

Executive Chef Michelle McRaney shares Mr. B’s Bistro’s New Orleans Barbequed Shrimp

A Hurricane of a Different Type

Rum with a tropical swirl

Favorite Forces

Recipes From Café Reconcile and SoBou

Feast Day Festing

Cooking for St. Joseph’s and St. Patrick’s days

Cook Me Something, Mister!

Tasty recipes for the Carnival season

Add your comment:

Latest Posts

Fresh and Fast

Easy eats that help maximize your summer leisure time.

Memories and a Shake

A Napa earthquake and a New Orleans hurricane.

My Ice Bucket Challenge

Coalition to Restore Coastal Louisiana

Covering all the angles from politics to scientist.

New Orleans, Nine Years Ago This Week

Do you remember?