Upside Down Supper Recipe -
  • READY IN 55 mins

Upside Down Supper

Recipe by  

"A ham and lima bean dish that is baked in a casserole dish with a buttermilk and cornmeal batter poured over it. The crust is on top - hence the name 'Upside Down Supper'."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a 1 1/2 quart casserole dish, combine the ham, beans, corn, cheese, onion and Worcestershire sauce. Mix well and cover.
  3. Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes.
  4. Meanwhile, in a separate medium bowl, combine the buttermilk baking mix, cornmeal, egg and milk. Mix together well and pour over the ham mixture in the casserole dish.
  5. Return to oven and bake, uncovered, for 20 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2004

A good, quick recipe--even the kids liked it (and I've since given it to a few friends who enjoyed it). I did, however, make a change: I used Jiffy cornbread mix over the top to make it a truly easy meal. A keeper for use after a long day!

Most Helpful Critical Review
Jun 26, 2005

This dish was alright, but I can't say that I'd make it again. The combination just wasn't quite right to me and it seemed a little on the dry side.


9 Ratings

Feb 09, 2006

For a quick, easy "pantry meal," I thought this was great. Gourmet? Of course not; but quick, tasty & satisfying. I followed another reviewer's suggestion to add garlic & more Worschstershire, which I would not recommend -- overpowered the sweetness of the creamed corn, which I think is really meant to complement the cornbread topping.

Jan 13, 2003

This was an wonderful recipe. Very easy to make and something different to do with left over ham. I will diffently make this again.

Aug 20, 2003

This recipe was very easy to make with left over ham. My daughter really loved it she even wanted to eat the leftovers for breakfast!!! It definately was a keeper!

Feb 23, 2005

Good stuff. I used edamame instead of lima beans, tripled the worcestershire, doubled the onions, and added garlic

Aug 31, 2005

This works if you need a quick meal on a weeknight.

Aug 29, 2002

We liked this recipe but probably won't make it too often.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 1555 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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