Ingredients
1 medium onion, chopped1 small green pepper, chopped2 garlic cloves, minced2 tablespoons butter2 cups cubed fully cooked ham1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (8 ounces) tomato sauce1 teaspoon chili powder1 teaspoon prepared mustard1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon hot pepper sauceCORNBREAD TOPPING:1 cup cornmeal1 cup all-purpose flour2-1/2 teaspoons baking powder1/2 to 1 teaspoon salt1-1/4 cups milk1 large egg3 tablespoons vegetable oil1 can (8-1/4 ounces) cream-style corn
Preparation
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.
Transfer the hot bean mixture to a greased 13x9-in. baking dish. Drop cornbread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted in the center of topping comes out clean.
