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Post by braided-rug on Sept 4, 2006 16:04:51 GMT 10
Country Supper Prep Time: 25 minutes (Ready in 1 hour) CORNBREAD 2 tablespoons butter or margarine 1 (7-oz.) can whole kernel corn, drained 1 (8 3/4-oz.) can cream style corn 1 (6-oz.) package Martha White® Cotton Country or Buttermilk Cornbread Mix 1 egg, beaten 1/2 cup sour cream TOPPING 2 tablespoons oil 1 cup chopped onion 1 cup diced ham 2 1/2 cups cooked pinto beans* 1/4 teaspoon garlic powder 1/8 teaspoon red pepper 1 1/2 cups shredded Cheddar cheese 1 . Heat oven to 450 degrees F. Place butter in 10-inch cast iron skillet. Place skillet in oven to heat. 2 . In large bowl, combine remaining cornbread ingredients; mix well. Pour cornbread batter into hot buttered skillet. Bake at 450 degrees F. for 20 to 30 minutes or until golden brown. 3 . In large cast iron skillet, cook onion and ham in oil until onion is tender, about 5 minutes. Stir in pinto beans, garlic powder and red pepper; mash beans with fork and heat through. 4 . Remove cornbread from oven; cool 5 minutes. Spread bean mixture evenly over cornbread. Sprinkle cheese over beans; return to oven for 5 minutes or until cheese is melted. 6 servings From: www.marthawhite.com/recipes/recipeDisp.aspx?recipeid=17537
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