Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 7868
Peggy Key
(256) 582-5592
Recipe Title
Beans and Greens Under Cornbread
Recipe Theme
April: Greens
Main Dishes
North Alabama EC
1 tablespoon oil
1 large onion, cut into thin wedges
2 15.5-ounce cans great northern beans, drained and rinsed
1 14.5-ounce can diced tomatoes, undrained
1 10-ounce package frozen chopped turnip greens, kale or collards, thawed and drained (you can also use 1 can greens)
½ cup chopped cooked country ham
1 cup self-rising corn meal mix
½ cup milk
¼ cup oil
1 egg, beaten
Heat oven to 425 degrees. Heat oil in a large (10-inch) cast iron skillet or ovenproof skillet over medium-high heat until hot. Add onion; cook 3-5 minutes or until onion is crisp tender, stirring occasionally. Add all remaining filling ingredients; mix well. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. In medium bowl, combine all topping ingredients; stir until smooth. Spoon batter around edge of hot mixture in a baking dish. Bake at 425 for 25-30 minutes or until topping is golden brown. Yields 6 servings.
Tell us about your recipe
Cook’s note: This recipe brings together the best of Southern cooking – crispy cornbread, greens, white beans and ham. A friend of mine brought this to a church supper. It is always the first to go. My family prefers turnip greens, but collards are equally as tasty. This is so simple to make and is a complete meal in one dish.