Ham and Greens Pot Pie

Saute ham in hot oil in a Dutch oven over medium high heat 5 minutes or until lightly browned.

Add flour and cook, stirring constantly 1 minute.

Gradually add chicken broth and cook stirring constantly, 3 minutes or until broth begins to thicken.

Bring mixture to a boil and add seasoning blend and collard greens.

Return to a boil and cook, stirring often, 15 minutes.

Stir in black eyed peas and crushed red pepper.

Spoon hot mixture into a lightly greased 13 x 9 inch baking dish.

Pour Cornbread Crust Batter evenly over hot filling mixture.

Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.