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Ham and Bean Bake

By: Rita Maddix

"'My mother shared this hearty corn bread-topped meal with me,' notes Rita Maddix of Nelsonville, Ohio."

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
2 tablespoons butter or margarine
2 cups cubed fully cooked ham
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can Italian diced tomatoes, undrained
1 (8 ounce) can 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 all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons vegetable oil
1 (8 ounce) can cream-style corn

Directions

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.
Transfer the hot bean mixture to a greased 13-in. x 9-in. x 2-in. baking dish. Drop corn bread batter by spoonful over the top. Bake, uncovered, at 375 degrees F for 30-35 minutes or until bubbly and a toothpick inserted near the center of topping comes out clean.