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HAM 'n' CORNBREAD POTPIE Recipe

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This recipe for HAM 'n' CORNBREAD POTPIE is from TYHEE 44TH WARD COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 potato, peeled and cubed
1 carrot, thinly cut
1/2 c. broccoli cut into small pieces
1/4 c. chopped onion
1 c. cubed ham
4 - oz. can mushrooms, drained
3 tbls. butter
1/4 c. flour
2 1/2 c. chicken broth
1/4 tsp. thyme
1/8 tsp. pepper

Topping:
8 - oz. package cornbread mix
1 c. grated Cheddar cheese
1/3 c. milk
1 egg
Directions:
Directions:
In a medium saucepan, combine the potato, carrot, broccoli, and onion in enough water to cover, and cook until crisp-tender. Drain and reserve. Place the ham in a 9 x9 in. baking dish; place the cooked vegetables and the mushrooms on the ham. In a med. saucepan over med. heat, melt the butter. Stir in the flour, then gradually whisk in the broth. Stir in the thyme, and allow the sauce to heat to a simmer, stirring constantly. Add pepper and simmer for 1 min. Pour over the vegetables and set aside while making the topping. Preheat oven to 400º F.
In a med. bowl, combine the cornbread mix and the cheese. In a separate bowl, whisk together the milk and egg, then stir into the cornbread mixture. Spoon the cornbread batter over the meat mixture as evenly as possible and smooth lightly with a spatula. Bake 25-30 minutes, or until the cornbread is lightly browned and pulling away from the sides of the pan.

 

 

 

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