Creamy Succotash With Bacon Cornbread

Serving size: 6 servings

Ingredients:

Succotash
1/2 pound bacon
1 onion, cut into thin strips
1 can (14.75-oz.) cream style corn
1 can (14.5-oz.) diced tomatoes, undrained
1 package (9 or 10-oz.) baby lima beans or speckled butter beans
1/2 cup water
1/2 teaspoon pepper

Cornbread Topping
1 egg
1/2 cup milk
2 tablespoons Crisco® Vegetable Oil
1 package Martha White® Cotton CountryTM Cornbread Mix

Preparation Directions:

1. Heat oven to 425°F. Cook bacon in 10 1/2-inch cast iron or ovenproof skillet until crisp. Remove bacon from skillet; drain on paper towels. Cool slightly. Crumble bacon; set aside.

2. Pour off bacon drippings, reserving 2 tablespoons in skillet. Add onion to bacon drippings; cook until tender. Stir in corn, tomatoes, lima beans, water and pepper. Bring to a boil. Simmer 15 minutes or until beans are tender.

3. Beat egg in medium bowl. Add all remaining topping ingredients; stir until smooth. Stir bacon into cornbread batter. Spoon batter around edge of succotash in skillet.

4. Bake at 425°F. for 15 to 20 minutes or until cornbread topping is golden brown.

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