Favorite Recipes of Maverick Swaniel Harrienger











{October 4, 2013}   Ham and Greens Pot Pie with Cornbread Crust and Pimiento Cheese Corn Sticks (Southern Living Annual Recipes, 2003)

Ham and Greens Pot Pie:
4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 16 ounce package frozen seasoning blend
1 16 ounce package frozen chopped collard greens
1 16 ounce can black-eyed peas, rinsed and drained
.5 teaspoon dried crushed red pepper
Cornbread Crust Batter and Pimiento Cheese Corn Sticks:
1.5 cups white cornmeal mix
.5 cup all-purpose flour
1 teaspoon sugar
2 lightly beaten large eggs
1.5 cups buttermilk
1 cup shredded Cheddar cheese
1 7 ounce jar drained diced pimiento

Saute ham in hot oil in Dutch oven over medium high heat 5 m.  Add flour, and cook, stirring constantly, 1 m.  Gradually add chicken broth, and cook, stirring often, 3 m.
Bring mix to boil, and add seasoning blend and collard greens; return to boil, and cook, stirring often, 15 m.
Combine first 3 ingredients of Cornbread Crust Batter in large bowl, and make well in center of mix.
Add eggs and buttermilk to cornmeal mix, stirring just until moistened.  Pour evenly over hot filling mix.
Bake at 425ºF 20-25 m.
Prepare crust batter, adding cheese and pimiento.
Heat oven to 450ºF, and place cast iron mini corn stick pane in oven; heat 5 m.  Remove pans from oven, and coat pans with vegetable cooking spray.  Spoon batter into hot pans.
Bake at 450ºF 8 m. Remove from pans immediately.
Top pie with sticks.
Serves 8-10.

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