Bring mixture to a boil; stir in frozen onion, peppers, and celery and collard greens. Return to a boil; cover and cook, stirring often, 15 minutes. Stir in black-eyed peas and red peppers, and spoon hot mixture into a lightly greased 13x9 inch baking dish.

• 1 ½ c. SUNFLOWER Self-Rising White Corn Meal Mix
• ½ c. SUNFLOUR All-Purpose Flour
• 1 tsp. sugar
• 2 large eggs, lightly beaten
• 1 ½ c. buttermilk

Combine first 3 ingredients; make a well in center of mixture. Add eggs and buttermilk, stirring just until moistened.

• 4 c. chopped ham
  
  
• 2 Tbsp. vegetable oil
  
  
• 3 Tbsp. Plain Flour
  
  
• 3 c. low-sodium chicken broth
  
  
• 1 (16 oz) pkg. frozen diced onion, red and green bell peppers, and celery
  
  
• 1 (16 oz.) pkg. frozen chopped collard greens
  
  
• 1 (16 oz.) can black eyed peas, rinsed and drained
  
  
• ½ tsp. dried crushed red pepper
  
  
• Cornbread Crust Batter