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Ham & Cornbread Casserole
Submitted by: Carol Faver, contributor to "Aunt Bea's
Cookbook"
2 cups ham -- cubed
1 bunch green onions -- chopped
1/4 cup butter -- melted
2 large 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
3/4 cup buttermilk (or make your own)
4 ounces (1 cup) shredded cheddar cheese
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.
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