Ham and Bean Bake Recipe
- 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
- 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.
