As a side or a one dish meal, our Spicy Butter Beans with Cornbread recipe is topped with our very own Southeastern Mills cornbread. Yum!
Recipe tags: chicken base, moderate difficulty, side, roast
| 3½ cups | water |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| ½ tsp | chili powder |
| 2 bags | (16-ounce) frozen butter beans |
| 1 cup | finely diced, low-sodium cooked ham |
| 1 Tbsp | canola oil |
| 1 | poblano pepper, rinsed, seeded and finely chopped |
| 1 | large Vidalia onion, peeled and finely chopped |
| 2 pkg | (6-ounce) Southeastern Mills® Classic Cornbread Mix |
| 2 | eggs, beaten |
| ⅓ cup | buttermilk |
| ⅓ cup | sour cream |
Coat a large baking dish with cooking spray; set aside. Preheat oven to 425°F.
In a large pot, bring water to a boil. Stir in Chicken Base and chili powder.
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.
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.
Carefully pour bean mixture into prepared baking dish; set aside.
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.
Bake until topping is golden brown, about 20-25 minutes.