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Comforting Ham-Seasoned Soup Beans with Cornbread

Bettyskitchen's picture
  Canned pinto beans 31 Ounce (Two 15.5 Ounce Cans - May Use Any Type Of Canned Dried Bean - Red Beans, Butter Beans, Navy Beans, Great Northern Beans, Etc. All Of These Are Referred To Generically As Soup Beans)
  Chunk ham 5 Ounce (Hormel - May Use Leftover Ham Chunks / Other Types Of Prepared Ham Chunks)
  Self rising flour 3⁄4 Cup (12 tbs)
  Self rising cornmeal 1 1⁄2 Cup (24 tbs) (This Is A Mixture Of Cornmeal And Flour. If Unavailable, Mix 1 Cup Of Plain Cornmeal With 0.5 Cup Of All-Purpose Flour, Add 0.5 Teaspoon Salt And 1 Teaspoon Baking Powder.)
  Eggs 2
  Milk 1 Cup (16 tbs) (Adjust Quantity Enough To Make A Batter That Is The Consistency Of Cake Batter)
  Vegetable oil 1 Tablespoon (For Baking Pan, May Use Peanut Oil)
  Chopped onion 1 (For Topping, If Desired)

Empty the 2 cans of pinto beans, including liquid, into a medium saucepan. Add the ham chunks, including liquid, to the beans. Stir together, and place over low heat while you prepare your cornbread. (Stir the beans occasionally.) In a large bowl, combine 3/4 cup self-rising flour and 1 1/2 cups self-rising cornmeal mix. Add two eggs, and about 1 cup of milk. Stir just until combined. Add more milk as needed if the batter is stiff. Place 1 tablespoon of peanut (or other) oil into an 8-inch by 8-inch baking pan. Spread the oil to all parts of the pan. Place the oil pan into a hot, 475-degree oven, until the oil is hot, but not smoking. Pour the cornbread batter evenly into the pan. Center the pan in the oven, and bake at 475 degrees for about 15 minutes, or until golden brown on top and bottom. You may check for doneness by inserting a toothpick into the center of the bread, and it should come out clean. Remove the cornbread from the oven, and immediately cut into 16 squares, 4 per side. Remove your ham-seasoned soup beans from heat. To serve, place a few ladles of beans and ham, with any liquid that comes with it, into a cereal-sized bowl. Top with fresh, chopped onion, if desired. Place a couple of pieces of cornbread on a small plate to the side, along with a serving of fresh butter. With a tall glass of fresh milk, this makes a quick, easy, nutritious meal that is tasty and easy on the budget! This is a meal that you can find at a Cracker Barrel restaurant anytime--and it is *very* popular in this part of the country!

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
If you are looking for a super satisfying dinner recipe that will allow you to dine like a king on a pauper's budget, this is it. Betty's soupy delight is fast and fabulous and makes for an ultimate sit-down dinnertime experience. Stream the video recipe to master the steps to whomp up this delectable dish.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 163 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.93 g4.6%

Trans Fat 0 g

Cholesterol 35.8 mg11.9%

Sodium 560.3 mg23.3%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.2 g16.7%

Sugars 2.1 g

Protein 8 g15.4%

Vitamin A 1.5% Vitamin C 1.1%

Calcium 10.6% Iron 8.3%

*Based on a 2000 Calorie diet

Comforting Ham-Seasoned Soup Beans With Cornbread Recipe Video