Beans and Greens Under Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 tablespoon vegetable oil
1 large onion cut in thin wedges
2 (15.5 ) ounces cans Great Northern Beans , drained and rinsed
1 (10) ounce package frozen chopped greens (turnip, kale or collards) thawed and drained **I used Margaret Holmes seasoned CANNED turnip greens...tasty and...don't have to thaw and drain them!**
1 (14.5) ounce can diced tomatoes, UNDRAINED.
1/2 cup chopped ham (country cooked or sugar cured)
Topping:
1 cup self-rising corn meal mix
1/2 cup milk
1/4 cup vegetable oil
1 egg beaten
**NOTE** I topped with shredded cheddar cheese as I think cheese belongs on EVERYTHING!
**NOTE** If using a deep dish casserole dish, you need to double the cornbread mix to have enough to cover the whole area.
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Directions: |
Directions:Heat oven to 450 degrees. Grease 13x9" (or 3 quarts) glass baking dish. Heat oil in large skillet or dutch oven over medium heat until hot. Add onion, cook 3 to 5 minutes until crisp and tender, stirring occasionally. Add all other ingredients and mix well. Cook 2 to 3 minutes or until thoroughly heated. Pour into greased baking dish.
In a medium bowl, combine all topping ingredients, stir until smooth. Spoon around edges of hot mixture in baking dish (**as previously mentioned, I prefer to double the cornbread mix and spread over whole top of hot mixture!). Bake for 25 to 30 minutes or until the topping is golden brown. remove from oven and if you want--- add a layer of shredded cheese, place back in oven only until the cheese is melted. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:Under an hour |
Personal
Notes: |
Personal
Notes: I love this! I think Frank got one serving and I ate the rest! I strongly recommend that you double the whole recipe and make more, it is wonderful!
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