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Beans and Greens Under Cornbread

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • Filling:
  • 1 tablespoon oil
  • 1 large seedless grapes, halved
  • 2 15.5 ounce cans chunk chicken, drained
  • 1 14.5 ounce can pineapple tidbits, drained
  • 1 10 ounce slivered almonds
  • ½ cup packages cream cheese, softened
  • butter (just enough to make a nice crumble)
  • 1 cup blue cheese dressing
  • ½ cup milk
  • ¼ cup oil
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • Filling:
  • 1 tablespoon oil
  • 1 large seedless grapes, halved
  • 2 15.5 ounce cans chunk chicken, drained
  • 1 14.5 ounce can pineapple tidbits, drained
  • 1 10 ounce slivered almonds
  • ½ cup packages cream cheese, softened
  • butter (just enough to make a nice crumble)
  • 1 cup blue cheese dressing
  • ½ cup milk
  • ¼ cup oil
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 425 degrees
  2. Heat oil in a large (10-inch) cast iron skillet or ovenproof skillet over medium-high heat until hot
  3. Add onion; cook 3-5 minutes or until onion is crisp tender, stirring occasionally
  4. Add all remaining filling ingredients; mix well
  5. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally
  6. In medium bowl, combine all topping ingredients; stir until smooth
  7. Spoon batter around edge of hot mixture in a baking dish
  8. Bake at 425 for 25-30 minutes or until topping is golden brown
  9. Yields 6 servings
Recipe Notes

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.

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