Ham and Baked Beans in Cornbread Bowls
Think beyond the sandwich…by using cornbread bowls!
Servings: 12 servings
Calories: 384kcal
Ingredients
For the Cornbread Muffins
- 2¼ cups all-purpose flour
- 1 cup cornmeal
- ⅓ cup sugar
- 4 tsp baking powder
- 1¼ tsp salt
- 2 large eggs
- 1½ cups milk
- ¾ cup unsalted butter, melted
For the Filling
- 1 16-oz can baked beans
- 6 oz. Castle Wood Reserve® Smoked Virginia Ham sliced in half
- ½ cup cheddar cheese coarsely grated
- ¼ cup green onions chopped
Instructions
For the Cornbread Muffins
- Grease a muffin pan, or line with paper liners; set aside.
- Preheat oven to 400°F.
- In a large bowl, add all dry ingredients (flour, cornmeal, sugar, baking powder and salt.) Stir until well combined.
- In a separate bowl, whisk together the eggs, milk and melted butter. Add this mixture to the dry ingredients; stir until well combined.
- Fill each muffin cup ~¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
To Fill Muffins
- Heat baked beans in a small saucepan, stirring occasionally, until hot.
- Meanwhile, using a paring knife, slice off the top portion of each muffin. Then use a small spoon to hollow out the center of each muffin, leaving ~ ½” thick shell.
- Place 1-2 slices of ham in the bottom of each cornbread bowl. Fill each muffin with baked beans. Top with cheddar cheese and green onions before serving.
Nutrition
Calories: 384kcal | Carbohydrates: 43g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 624mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg
