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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My mother shared this hearty corn bread-topped meal with me, notes Rita Maddix of Nelsonville, Ohio. Ingredients:
1 medium onion, chopped |
1 small green pepper, chopped |
2 garlic cloves, minced |
2 tablespoons butter |
2 cups cubed fully cooked ham |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 teaspoon chili powder |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
corn bread topping: |
1 cup cornmeal |
1 cup king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 to 1 teaspoon salt |
1-1/4 cups milk |
1 egg |
3 tablespoons vegetable oil |
1 can (8-1/4 ounces) cream-style corn |
Directions:
1. In a large skillet, saute onion, green pepper and garlic in butter until tender. Stir in ham, beans, tomatoes, tomato sauce, chili powder, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Meanwhile, in a bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, combine the milk, egg and oil; stir in corn. Add to cornmeal mixture just until combined.
2. Transfer the hot bean mixture to a greased 13-in. x 9-in. baking dish. Drop corn bread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted near the center of topping comes out clean. Yield: 6-8 servings.
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