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Ham and Bean Bake Recipe

"My mother shared this hearty corn bread-topped meal with me," notes Rita Maddix of Nelsonville, Ohio.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6-8 servings


  • 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
  • 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 egg
  • 3 tablespoons vegetable oil
  • 1 can (8-1/4 ounces) cream-style corn


  • 1. 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.
  • 2. Transfer the hot bean mixture to a greased 13-in. x 9-in. baking dish. Drop corn bread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted near the center of topping comes out clean. Yield: 6-8 servings.

Nutritional Facts

1 cup: 435 calories, 14g fat (4g saturated fat), 58mg cholesterol, 1509mg sodium, 59g carbohydrate (10g sugars, 8g fiber), 19g protein.

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