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Spicy Butter Beans with Cornbread Topping Recipe


3½ cups water
2 Tbsp
Better Than Bouillon All-Natural Reduced Sodium Chicken Base
1/2 tsp
chili powder
2 16oz bags
frozen butter beans
1 cup
finely diced low-sodium cooked ham
1 Tbsp
canola oil
1 poblano pepper, rinsed, seeded and finely chopped
large Vidalia onion, peeled and finely chopped
2 (6oz) packages
Southeastern Mills Classic Cornbread Mix
2 eggs, beaten
1/3 cup buttermilk
1/3 cup sour cream


  1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Carefully pour bean mixture into prepared baking dish; set aside.
  5. 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.
  6. Bake until topping is golden brown, about 20-25 minutes.

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