Baked Texas Oyster with Tasso Ham, Creamed Mustard Greens, and Cornbread Gratin Recipe | James Beard

Ingredients

• Skillet Cornbread:
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1/4 cup drained canned hominy
• 1/4 cup canned creamed corn
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• Tasso Ham–Boursin Cream Sauce:
• 1 cup oyster liquor or clam juice
• 1 cup half-and-half
• 1/2 cup Boursin cheese
• 1/2 cup tasso ham, small-diced
• 1/4 teaspoon black pepper
• To plate:
• 16 oysters, shucked
• 1 bunch mustard greens
• Four 4-inch cast-iron pots