Serves about 6

1-10 ounce box cornbread mix (like Jiffy)
1 egg
1 cup milk
2 tablespoons dried chives
2-3 tablespoons oil
½ lb. Ray’s County Ham slices, roughly chopped
1 large sweet potato, cut in ½” cubes (about 2-3 cups)
1 large onion, diced (about 1 cup)
2 stalks celery, diced (about ¾ cup)
1 16-ounce bag frozen mixed vegetables, thawed*
2 tablespoons cornstarch
2 cups chicken broth
1 12-ounce can evaporated milk
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1 teaspoon white pepper

Preheat oven to 350F.
Combine cornbread mix with egg, milk and chives. Set aside.

In a deep skillet, sauté ham for about 3 minutes in oil over medium-high heat.  Remove with slotted spoon.
Add sweet potato, onion and celery to drippings and cook about 5 minutes until potatoes are getting tender. Reduce heat to medium and stir in vegetables. Cook 4-5 minutes until green beans are tender. Add cornstarch and toss to coat. Cook 2 minutes. Stir in broth and milk. Heat until slightly thickened. Remove from heat and add ham and seasonings. If too thick, add a bit more broth.
Spoon cornbread mixture over pie filling and bake about 25 minutes until golden brown. Let stand for 5 minutes. Best if served immediately.

To make soup instead, just add more broth and evaporated milk.
Bake cornbread and serve on the side or cut into cubes to put on top of soup.

*corn, peas, carrots, green beans mix
Quick thaw in colander with hot tap water as vegetables are cooking.