4 cups cooked ham, chopped
2 tbsp. vegetable oil
3 tbsp. all-purpose flour
3 cups chicken broth
1 package frozen seasoning blend
1 package frozen chopped collards
1 can black-eye peas, rinsed and drained
1/2 tsp. dried crushed red pepper

Crust:

1 1/2 cups white corn meal
1/2 cup all-purpose flour
1 tsp. sugar
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Sauté ham in hot oil in a Dutch oven over medium high heat until lightly browned. Add flour and cook for 1 minute, stirring constantly. Gradually add chicken broth and cook stirring constantly for 3 minutes or until mixture begins to thicken. Bring mixture to a boil and add seasoning blend and collards. Return to a boil and cook, stirring often for 15 minutes. Stir in peas and red pepper. Spoon hot mixture into a lightly greased 13 x 9 baking pan. Mix first three ingredients for crust and make a well in the center of the mixture. Add eggs and buttermilk and stir just until moistened. Pour over top of casserole and bake at 425°F for 20 -25 minutes or until cornbread is golden brown.