Upside Down Supper


"A ham and lima bean dish that is baked in a casserole dish with a buttermilk and cornmeal batter poured over it. The crust is on top - hence the name 'Upside Down Supper'."

Ingredients 55 m {{adjustedServings}} servings 441 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1555 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a 1 1/2 quart casserole dish, combine the ham, beans, corn, cheese, onion and Worcestershire sauce. Mix well and cover.
  3. Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes.
  4. Meanwhile, in a separate medium bowl, combine the buttermilk baking mix, cornmeal, egg and milk. Mix together well and pour over the ham mixture in the casserole dish.
  5. Return to oven and bake, uncovered, for 20 more minutes.
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Reviews 8

  1. 9 Ratings


A good, quick recipe--even the kids liked it (and I've since given it to a few friends who enjoyed it). I did, however, make a change: I used Jiffy cornbread mix over the top to make it a truly easy meal. A keeper for use after a long day!


For a quick, easy "pantry meal," I thought this was great. Gourmet? Of course not; but quick, tasty & satisfying. I followed another reviewer's suggestion to add garlic & more Worschstershire, which I would not recommend -- overpowered the sweetness of the creamed corn, which I think is really meant to complement the cornbread topping.

Cat Berner

This dish was alright, but I can't say that I'd make it again. The combination just wasn't quite right to me and it seemed a little on the dry side.