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

New and Creative

Q&C Hotel/Bar, Brown Butter and Wood Pizza Bistro and Tap House

One-Pot Wonders

Catching up with Carnival

Garden Fresh

how to grow these springtime staples, plus three light & easy recipes the new year off right

Gumbos with Greens

Three gumbo recipes to warm up your winter

All About Ahi

Chef Rene Coil of The Landing’s Coriander Crusted Ahi Tuna

Add your comment:
Edit ModuleShow Tags

Latest Posts

New Orleans Flair

Tips and ideas for amping up the Big Easy flavor on your wedding day

Car Hunting

Advice Please

Sweet NOLA Cuisine

Former Saint offers a healthy alternative to fast food.

New Views

Editors’ Note

Freshen Up

Editor's Note
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags