Ham And Bean Bake

• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 cups cubed fully cooked ham
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 to 1 teaspoon salt
• 1-1/4 cups milk
• 1 large egg
• 3 tablespoons vegetable oil
• 1 can (8-1/4 ounces) cream-style corn

1. 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.
2. Transfer the hot bean mixture to a greased 13x9-in. baking dish. Drop cornbread batter by spoonful over the top. Bake, uncovered, at 375u0b0 for 30-35 minutes or until bubbly and a toothpick inserted in the center of topping comes out clean.

onion, green pepper, garlic, butter, kidney beans, pinto beans, italian diced tomatoes, tomato sauce, chili powder, mustard, salt, pepper, hot pepper sauce, cornmeal, flour, baking powder, salt, milk, egg, vegetable oil, creamstyle corn

Taken from www.tasteofhome.com/recipes/ham-and-bean-bake/ (may not work)