Ham & Beans with Moist Cornbread

Never know what to do with that ham bone after Easter?

Well, wrap it in foil, put it in a freezer, Ziploc bag and store it away in the freezer till it’s chilly outside and you get a hankerin’ for some bean soup! 🙂

Preparing the Beans

I recommend soaking any DRY beans, whether they be pinto, white (or whatever) overnight to diminish the cooking time the next day.

First, wash the dry beans (careful to look for those pesky little rocks) and then make sure your beans are covered with water and place them in the fridge to soak overnight.

Adding to the Beans

The next day rinse the beans and add your salt and pepper, any other seasonings you prefer and 1 small onion. And make sure you have a big enough pot to add that bone you’ve been saving. it will add more flavor to your soup.

Later add items that won’t need to cook as long. Add some diced (cooked) ham and any other veggies you might like to add.

In the end, I like to mash a few beans to add a thicker broth to the soup.

Then make my fav cornbread recipe!…so moist & very quick!♥

(I’m not sure where I got it, perhaps off a Jiffy box; I would give credit if I knew who to give it to. 🙂 )

NOTE: I don’t use the skillet for baking, but just use a regular loaf pan. I just watch it for doneness.

Jiffy Corn Bread with Creamed Corn Recipe

2 boxes of Jiffy Corn Muffin Mix

2 eggs

2/3 cup milk

14oz can of creamed corn

2 tablespoons butter

Put a #8 – or 12″ cast iron pan in the oven at 375F for about 15 minutes

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread.

Flip onto a plate. ENJOY!!