Ham and cornbread casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ham; cubed cooked ham |
| 1 | bunch | Green onions; chopped |
| ¼ | cup | Butter; melted |
| 2 | larges | Eggs; beaten |
| 1 | can | (11 oz) mexicorn (niblets with peppers); drained |
| 1 | can | Cream style corn; (8 /12 oz) |
| 1 | cup | Self-rising white cornmeal |
| ¾ | cup | Buttermilk |
| 4 | ounces | (1 cup) shredded cheddar cheese |
Directions
Preheat oven to 350 degrees. Spray a 12x8-inch (2 quart) baking dish with non-stick spray. In large bowl, combine all ingredients except cheese. Pour into prepared baking dish. Bake in preheated oven for 45-55 minutes or until golden brown and set. Sprinkle with cheese and bake an additional few minutes, until cheese is melted. Let stand 5 minutes before serving. Cut into squares.
Recipe by: Martha White
Posted to recipelu-digest by Lynn Nelson <lynnn@...> on Feb 17, 1998