RECOVERED RECIPE (Cornbread Pot Pie with Ham and Collards, originally posted November 10, 2023) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Cornbread Pot Pie with Ham and Collards is a perfect one-dish meal that is surprisingly complex. The cornbread topping is sweet and tender, cloaking the earthy collards and sweet carrots – it just works. Pot pie is a homey dish, and this is no exception, but it is so much more.
Cornbread Pot Pie with Ham and Collards
Equipment
- 4 5-inch ramekins or personal baking dishes
Ingredients
POT PIE FILLING
- 2 carrots
- 1 onion
- 1 bunch collard greens (8-10 stems)
- 1 minced serrano pepper
- 1 pound ham steak
- 2 T olive oil
- ¼ cup King Arthur Gluten Free Measure for Measure Flour blend
- 2 cup chicken broth
CORNBREAD TOPPING
- ½ cup King Arthur Gluten Free Measure for Measure Flour blend
- 2 T granulated sugar
- ¾ cup cornmeal
- ½ t kosher salt
- ½ t baking soda
- ⅔ cup buttermilk
- 1 egg
- ¼ cup olive oil
Instructions
- Prep the veg and dice the ham – Chop the carrots into a 1/2-inch pieces. Mince the onion. Strip the collards from the stems, then wash and dry the leaves. Chop them into 1-inch ribbons. Destem, deseed, and mince the serrano. Dice the ham.
- Mix the cornbread batter – Whisk the flour, sugar, cornmeal, salt, and baking soda together in a large bowl. Whisk the egg, the buttermilk, and then oil together in a measuring cup, then gently stir it into the dry ingredients until the the batter is smooth. Set it aside.
- Preheat the oven and cook the veg – Preheat the oven to 350℉, convection bake setting. Add the oil to a large pan, and once it's shimmering, add the ham. Cook for a few minutes, stirring, then add the vegetables. Continue cooking until the veg is very soft. Sprinkle the flour across the mixture and stir to combine. Once all of the flour has been absorbed, slowly pour in the chicken broth. Stir until it begins to thicken, then take it off of the heat.
- Assemble the pot pies – Spray your ramekins with olive oil, then pour in the pot pie filling, distributing it evenly among the dishes. Pat it down and smooth the top. The cornbread batter will have thickened a bit by now, making it easy to spread. Top the pot pie filling with the cornbread batter, smoothing it to the edges, and poking any rogue vegetables back down so that they're submerged and covered by the batter.
- Bake – Arrange the ramekins on a baking sheet, and bake in the center of the oven util the cornbread is baked and just beginning to brown, about 25 minutes. Let rest for ten or fifteen minutes before serving. These pot pies hold the heat for a long time, and they're more flavorful if you let them rest for a bit.
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