Prep 15 mins
Cook 35 mins
A homey casserole with a cornbread crust. Updated recipe since SusieQusie's helpful input...my husband almost polished off the whole thing in one sitting! I found it easier to use a hefty half cup each of canned lima beans and corn instead of the frozen succotash.
- 2 cups cooked ham, diced
- 1 (10 ounce) package frozen succotash
- 1⁄2 cup sour cream
- 1⁄3 cup green onion, sliced
- 2 tablespoons milk
- 2 teaspoons mustard
- 1 tablespoon flour
- 1⁄3 cup cornmeal
- 1⁄3 cup flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 3⁄4 cup milk
- 3 tablespoons butter, melted
- If using frozen succotash, cook according to package directions.
- Combine sourcream, milk, mustard and flour til smooth.
- Mix with remaining casserole ingredients.
- Pour into greased 6x10 inch baking dish.
- For the crust, combine the dry ingredients.
- Stir in the milk and melted butter.
- Pour over the ham mixture and sprinkle with paprika or parsley if desired.
- Bake uncovered until light brown, about 35 minutes at 350.
This is a hard one for me to review. It was so easy to make, the taste was wonderfully homey but the final appearance was rather off-putting. I couldn't find frozen succotash per se so I used equal amounts frozen limas and corn kernels. In lieu of other directions, I pre-cooked and drained them. (I doubted that frozen limas would go from zero-to-done with this short bake time) Also, mustard type wasn't specified so I used Dijon. (Good choice) The closest size to a 6-by-10 inch pan that I own is a 5-by-9 and it happens to fit in my toaster oven so the choice was clear on this hot day. ;-) The bake time was perfect, even in a toaster oven. The crust rose up nice and brown and I could see the juices bubbling around the edges so I was home free after 35 minutes. Then the plating â€“ in spite of draining the corn and limas, they still gave up a good amount of liquid that didnâ€™t make friends with the sour cream. In retrospect, a dollop of flour stirred in with the sour cream/mustard mixture to thicken the _gravy_ would have made sense. I will definitely make this again but will tinker with the ingredients to give the results more eye appeal. Thanks for sharing your recipe. Iâ€™ll update my review after I make this again!