• 3½ cups water 2 tablespoons
• Better Than Bouillon® All-Natural Reduced Sodium Chicken Base
• ½ teaspoon chili powder
• 2 (16-ounce) bags frozen butter beans
• 1 cup finely diced, low-sodium cooked ham
• 1 tablespoon canola oil
• 1 poblano pepper, rinsed, seeded and finely chopped
• 1 large Vidalia onion, peeled and finely chopped
• 2 (6-ounce) packages Southeastern Mills® Classic Cornbread Mix
• 2 eggs, beaten
• ? cup buttermilk
• ? cup sour cream

Directions 

1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 425°F.
2. In a large pot, bring water to a boil. Stir in Chicken Base and chili powder. Add butter beans and ham, stir to combine, bring back to a boil. Reduce heat to medium-low and cover. Simmer for 10 minutes; stirring occasionally.
3. Add oil to a large nonstick skillet and heat over medium-high heat. Add poblano pepper and onion, cook and stir until done, about 4 minutes. Add to pot of ham and beans; stir to combine. Remove from heat.
4. Carefully pour bean mixture into prepared baking dish; set aside.
5. In a medium bowl, add both packages of Classic Cornbread Mix, beaten eggs, buttermilk and sour cream, stir to combine. Evenly place heaping tablespoons of batter over beans; spread to edges of pan.
6. Bake until topping is golden brown, about 20-25 minutes.