If you grew up in the South, you no doubt have always eaten three certain foods on New Year’s Day…some type of pork, cooked greens, and black-eyed peas. Traditions vary from different parts of the country but these foods generally are the ones that are known to improve your odds for having a prosperous new year. Whether that is true or not, I’m uncertain but what I do know is they are guaranteed to leave you with a very satisfied tummy! This is especially true with today’s featured recipe of Bacon and Greens Pot Pie with a Cornbread Crust..Yummy!
This recipe is one that brings all these lucky ingredients into one savory dish topped with a crusty cornbread topping reminiscent of a typical pot pie but with a twist. The original idea for this dish came from Pinterest (where else?) but after making it a few times, I changed out the protein, substituted frozen greens for fresh, and amped up that creamy sauce. It is now one of our favorite dishes that can be used as a stand-alone meal or a super side.
Bacon and Greens Pot Pie with a Cornbread Crust
For the Greens and Black-eyed Peas:
- 1 lb. thick cut bacon, cut into small strips
- 1 lb. turnip greens, chopped into small pieces
- 2 cups chicken broth
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons of hot pepper vinegar
- Salt and Pepper to taste
- 1 15.8 ounce can black-eyed peas, rinsed and drained
For the Sauce
- 1 large shallot bulb, peeled and diced
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
For the Cornbread Crust
- 1 1/2 cup self-rising buttermilk cornmeal mix
- 1/2 cup of flour
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
For the Greens:
Saute Bacon in a medium saucepan until crisp; drain but RESERVE 2 TBSP OF BACON GREASE.
Add in the next 7 ingredients (all but the black=eyed peas) and cook on low heat, partially covered for 2 hours.
Add in the black-eyed peas.
For the Sauce:
When the greens are close to being ready, you can begin the sauce. Saute the butter and the shallots until the shallots are tender and translucent.
Add in flour and stir well with a whisk. The mixture should be really thick.
Gradually, add in the chicken broth (about a 1/2 cup at a time). You want it to thicken as you add the broth until you have a beautiful, creamy mixture.
Combine turnip green mixture and sauce and place In a greased casserole dish.
For the Cornbread Crust:
Mix all ingredients thoroughly and spread on top of casserole.
Bake in a preheated 425 degree oven for 20-25 minutes or until cornbread is golden brown and set.
The last time I made this we served it with pork chops and mashed potatoes but it could easily be a dish on it’s own!
I am making it again on Sunday, New Year’s Day, with pork chops and a hashbrown casserole…might as well do it right before we start cutting back for the New Year!
Bottom Line: This recipe has become a go to recipe for our family since its a new way to use one of our all-time favorite southern dishes…turnip greens. You could also change it up and substitute ham for the bacon and collard greens for the turnip greens. So versatile, so delicious, and so full of good luck! I am Chef Frankie, Always in the Kitchen, Having Fun, and Cooking with Wild Abandonment. Happy New Year!
My motivation for this recipe came from this link: http://www.myrecipes.com/recipe/ham-and-greens-pot-pie-with-cornbread-crust. (I like my version way better 😉