Thursday, February 28, 2013

ham, butter beans and cornbread bake

There's a fantastic song by The Carolina Chocolate Drops called "Cornbread and Butter Beans." It's a great little diddy about being happy with the simple things in life... good food, good company, the satisfaction of a day's work and making love.

The song came up on one of my itunes playlists the other day and it made me smile and bop like it always does. It also made me want ham and beans, with sweet cornbread to sop it up. The problem was I had not filled the crockpot with Ham & Beans that morning. For shame! But the craving was fierce, so I decided to cheat and make a quick version, and while I was at it, add the cornbread to the dish to make it all-inclusive. The weather has been cold and wet lately, and I want ALL THE CASSEROLES.

Ham, Butter Beans and Cornbread Bake

-1 lb. ham, cubed
-1 cup chicken stock
-2 cans butter beans, drained and rinsed

cornbread topping
-1 1/4 cups whole wheat white flour
-3/4 cup corn meal
-2 teaspoons baking powder
-1/4 cup sugar
-1 cup buttermilk
-1 can cream corn
-1 egg
-salt to taste

Preheat oven to 400ºF. 

Brown the ham cubes in a sauce pan. Add the chicken stock and let simmer for about 20 minutes.

Mix the cornbread ingredients together until well-blended. Set aside.

Add the beans to the ham and chicken stock and let simmer about 5 minutes. Pour the Mixture into a large buttered casserole dish (or 2 smaller dishes). Pour the cornbread mixture on top in an even layer. Bake for about 30 minutes until the cornbread is cooked through. Serve warm.

Do you have a favorite food-related song? Tell me what it is in the comments!

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