HAM AND BEAN BAKE

Ham and Bean Bake image

My mother shared this hearty cornbread-topped meal with me. and I've made it ever since.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 23

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
CORNBREAD TOPPING:
1 cup cornmeal
1 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 to 1 teaspoon salt
1-1/4 cups milk
1 large egg
3 tablespoons vegetable oil
1 can (8-1/4 ounces) cream-style corn

Steps:

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 13x9-in. baking dish. Drop cornbread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted in the center of topping comes out clean.

Nutrition Facts : Calories 435 calories, Fat 14g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1509mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 8g fiber), Protein 19g protein.