2 pkgs. jiffy cornbread mix
1 can black-eyed peas
1 can french green beans
1 can field peas
1 tbsp. olive oil
4 presliced, thick ham slices (not lunch meat)
2 tbsp. brown sugar
1 tsp. ground cloves
1 small can pineapple juice
1 (16 oz.) bag. shredded cheddar cheese

In one bowl mix together 2 packages of cornbread following instructions on back of box; set aside.

In separate bowl mix together black-eyed peas, green beans, and field peas, all fairly strained. Set aside.

In medium pot on low heat heat olive oil. While heating, cut slices of ham into cubes. Put cubes into pot. After 1 minute of ham in pot add brown sugar and ground cloves; stir for another minute. Add about half of the pineapple juice in the pot, stir for another minute and take off heat.

In greased glass cake baking dish layer the ham at the bottom.

On top of ham layer; layer about 2 cups of cheese.

On top of cheese layer; layer bean and pea mixture.

On top of bean and pea layer; layer cornbread mix on the very top.

In preheated oven heated to cornbread required temp. place pan in oven and bake until cornbread at the top is cooked.

Let cool and cut in to generous slices.

Submitted by: Austin Briggs