Ham & Greens Casserole
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal
Ingredients
- 1 tbs. olive oil
- 1 cup onion diced
- 1 tsp. crushed red pepper
- 1/2 cup diced cooked ham
- 1 cup chopped tomatoes
- 1 27 oz. can Margaret Holmes Seasoned Greens (may use collards, turnips, mustards, kale or mixed), drained
- 2 8.5 oz. boxes Jiffy cornbread mix
- 2 eggs
- 1 1/2 cups buttermilk
Instructions
- Heat oven to 375°F.
- Heat olive oil in medium skillet, and saute onions until transparent.
- Add red pepper, ham and tomatoes and cook about 5 minutes.
- Place Margaret Holmes Seasoned Greens into a rectangular Pyrex dish (or use a seasoned cast iron black skillet).
- Spoon onion, tomato & ham mixture over greens.
- In a separate bowl, mix together cornbread mix, eggs and buttermilk.
- Pour cornbread mixture on top and bake for 30 minutes or until topping is golden brown.