Photo: Hector Sanchez; Styling: Karin Olsen
Hands-On Time
35 Mins
Total Time
1 Hour
Makes 8 to 10 servings

From bacon to carnitas to BBQ, pork has hit prime time nationally. This recipe featuring ham and the Southern staples greens and cornbread continues to be a go-to dinner for our food editors. 

How to Make It

Step 1

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.

Step 2

Bring mixture to a boil, and add onion, bell pepper, and celery mix and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.

Step 3

Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.

Step 4

Note: We tested with Swanson 100% Natural Chicken Broth.

Also appeared in: Southern Living, January, 2003

Ratings & Reviews

MyraLynn's Review

March 17, 2011
I have fixed this several times, always to rave reviews. I even made it for the in-laws, and they loved it! I serve this with the pimento cheese corn sticks and apple cider vinegar. The vinegar really gives it a finished flavor.

JJ1916ohio's Review

March 25, 2013
To the person that asked what seasoning blend is: It's a frozen mix of diced onions, celery, red peppers, green peppers and parsley.

pal432's Review

October 09, 2012
what is frozen seasoning blend?

jeans101's Review

January 09, 2012
My family loves this. We are southerners, so we don't like our cornbread too sweet. I make my own cornbread recipe to top it with and it turns out great! Good just like it is, or with a little pepper sauce on it. A meal in itself.

EDDIEB's Review

October 26, 2009

steponme's Review

May 23, 2011
My daughter dubbed it "soul food pot pie." I did sub fresh collard greens for the frozen and smoked turkey leg meat for the ham (of course it did have to simmer longer to get the greens & turkey tender enough; about 45 min.-1 hr.). The only other thing I would change is to make the cornbread topping a little sweeter. I served it with spicy oven-fried chicken drumettes. I didn't make the Pimiento-Cheese Corn Sticks (corn bread topping is enogh bread). Great recipe!

Nice change - hearty, comfort food. Tasty

February 26, 2016
This was in SL's 50th anniversary issue, and looked quite good so decided to give it a try. I used fresh collards, and fresh onions/bell/celery.  I also omitted the oil and just sprayed my dutch oven w/ non-stick spray. There is enough moisture in the ham that you don't need the oil for moisture, and ham in a good dutch oven shouldn't stick. I thought the sauce was a tad thin, so I added a little bit of Roux flour (browned, finely milled flour). This gave it a nice, deep flavor. Also used a cornmeal mix that has no sugar which was a nice find, b/c we don't like cornbread sweet. Anyway, everyone love it, including the piano teacher who could smell it cooking during a lesson and asked for a few bites!.  Next time:  I think it would make more sense to brown the ham, then add the onions/bell/celery - get those good and brown  - before adding the flour and liquid. Overall, this was a nice change and delicious.


May 16, 2016
I made this, I substituted northern beans instead of blacked eyed peas and I added 1 can of roasted chopped tomatoes . And served it with home made Mac and cheese. It was very good southern comfort food. Loved it !