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Upside Down Supper

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
WILSONACADEMY

WILSONACADEMY

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'.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Directions

  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

MOMOFADDY
3

MOMOFADDY

10/14/2004

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!

BURTRAM
2

BURTRAM

2/9/2006

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
1

Cat Berner

6/26/2005

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.

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