Spicy Butter Beans with Cornbread Topping

30 Min.
40 Min.
8
Ingredients
cups water
3½ cups water
2
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
½
teaspoon chili powder
½ teaspoon chili powder
2
(16-ounce) bags frozen butter beans
2 (16-ounce) bags frozen butter beans
1
cup finely diced, low-sodium cooked ham
1 cup finely diced, low-sodium cooked ham
1
tablespoon canola oil
1 tablespoon canola oil
1
poblano pepper, rinsed, seeded and finely chopped
1 poblano pepper, rinsed, seeded and finely chopped
1
large Vidalia onion, peeled and finely chopped
1 large Vidalia onion, peeled and finely chopped
2
(6-ounce) packages Southeastern Mills® Classic Cornbread Mix
2 (6-ounce) packages Southeastern Mills® Classic Cornbread Mix
2
eggs, beaten
2 eggs, beaten
cup buttermilk
⅓ cup buttermilk
cup sour cream
⅓ cup sour cream
Directions
  1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 425°F.
  2. In a large pot, bring water to a boil. Stir in Chicken Base and chili powder.
  3. Add butter beans and ham, stir to combine, bring back to a boil. Reduce heat to medium-low and cover. Simmer for 10 minutes; stirring occasionally.
  4. Add oil to a large nonstick skillet and heat over medium-high heat. Add poblano pepper and onion, cook and stir until done, about 4 minutes. Add to pot of ham and beans; stir to combine. Remove from heat.
  5. Carefully pour bean mixture into prepared baking dish; set aside.
  6. In a medium bowl, add both packages of Classic Cornbread Mix, beaten eggs, buttermilk and sour cream, stir to combine. Evenly place heaping tablespoons of batter over beans; spread to edges of pan.
  7. Bake until topping is golden brown, about 20-25 minutes.

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