Southern Casseroles by Denise Gee

Author:Denise Gee
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2013-10-29T16:00:00+00:00

Soul Food with a Cornbread Cap

This has every soul-comforting ingredient you could possibly put in one dish, and it’s made scrumptious with a cornbread topping. Serve this with your favorite bottle of pepper sauce. (Which just might be your own; see “Get Sauced: Pickled Peppers,” page 88.)

SERVES 6-8

3 TABLESPOONS VEGETABLE OIL

4 CUPS DICED COOKED HAM

1/4 CUP ALL-PURPOSE FLOUR

1 QUART CHICKEN BROTH

2 CUPS FROZEN YOUNG LIMA BEANS, THAWED, OR ONE 15-OUNCE CAN YOUNG LIMA BEANS, RINSED AND WELL DRAINED

ONE 16-OUNCE PACKAGE FROZEN CHOPPED COLLARD GREENS

ONE 12-OUNCE PACKAGE FROZEN SEASONING BLEND (SEE NOTE)

ONE 15-OUNCE CAN BLACK-EYED PEAS, RINSED AND WELL DRAINED

1 TEASPOON CAJUN SEASONING

1/2 TEASPOON GARLIC POWDER

1/2 TEASPOON GROUND SEA OR KOSHER SALT

1/4 TEASPOON CAYENNE PEPPER (OPTIONAL)

TWO 6.5-OUNCE PACKAGES YELLOW CORNBREAD MIX

HOT PEPPER VINEGAR OR OTHER HOT SAUCE (OPTIONAL)

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