Country Ham and Greens Pot Pie with Cornmeal Dumplings

Georgia Grown


Pot pie:

  • 2 Tablespoons sunflower oil
  • 6 Ounces diced country ham
  • 1 Cup diced onions
  • 1# Bag Turnip Greens
  • 3 Cups water
  • 2 Tablespoons cornmeal


  • ½ Cup +2 Tablespoons yellow cornmeal
  • ¼ Cup All-purpose flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • ¼ Cup milk
  • ¼ Cup buttermilk
  • 2 Tablespoons butter


Pot pie:

  1. Preheat oven to 450 degrees.
  2. Heat a large skillet to medium high. Add sunflower oil to skillet then diced country ham. Cook country ham until lightly browned, about 6-8 minutes.
  3. Add onions to skillet, cooking until translucent, 3-4 minutes.
  4. Add turnip greens to skillet, stirring to wilt. If desired, pick some of the larger stems out. Add 3 cups water to turnip greens.
  5. Bring to a boil then lower to simmer. Cook 30-40 minutes.
  6. Stir 2 Tablespoons cornmeal into turnip green mixture mixing well.
  7. Pour mixture into 8 X 8 baking dish.  Set aside.


  1. Place cornmeal in medium bowl.
  2. Whisk flour and baking powder together in a separate bowl.
  3. Heat milk, butter and salt in small saucepan until just hot. Pour hot milk over cornmeal, letting cornmeal hydrate for 1–2 minutes.
  4. Pour buttermilk over cornmeal mixture and mix well.
  5. Combine flour and cornmeal mixture, stirring until smooth.


  1. Using small ice cream scoop, drop cornmeal dumplings over greens in baking dish, leaving room in between.
  2. Bake at 450 degrees 15-20 minutes until golden and firm to touch.
  3. Remove from oven and let sit 5 minutes before serving.

Serves 4-6.