Name: Country Ham and Cornbread Casserole
Ingredients: 2 c Ham; cubed cooked ham, * see note; 1/2 c Green onions; chopped; 1/4 c Margarine or butter; melted; 2 lg Eggs; beaten; 1 cn (11 oz) corn w/red and green peppers; drained; 1 cn (8.5 oz) cream style corn; 1 c Martha white self-rising white cornmeal; 3/4 c Buttermilk; 4 oz (1 cup) shredded cheddar cheese

Here is a simple test to check whether you are prone to a legalistic thinking: ask yourself, “How does God feel about me today?” If the answer is anything other than, “He is passionately in love with me,” then you are falling into the trap of thinking that God’s attitude towards us is determined by our performance rather than by his essential loving character. In other words, you're thinking as though God's favour is earned rather than freely given.

Mike Taylor

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Breads, Pork, Casseroles	6	Servings

INGREDIENTS

2	c	Ham; cubed cooked ham, * see note
1/2	c	Green onions; chopped
1/4	c	Margarine or butter; melted
2	lg	Eggs; beaten
1	cn	(11 oz) corn w/red and green peppers; drained
1	cn	(8.5 oz) cream style corn
1	c	Martha white self-rising white cornmeal
3/4	c	Buttermilk
4	oz	(1 cup) shredded cheddar cheese

INSTRUCTIONS

Heat oven to 350 F Grease 12x8-inch (2 quart) baking dish. In large bowl,
combine all ingredients except cheese. Pour into greased baking dish. Bake
at 350 F for 45-55 minutes or until golden brown and set. Sprinkle with
Cheese. Bake an additional 2-3 minutes or until cheese is melted. Let stand
5 minutes before serving. Cut into squares.
NOTES : This recipe calls for Country Ham, I like regular ham better, but
use whatever you like. -
>From the Recipe Files of RecipeLu <recipelu@recipelu.com> by
ksmith3001@juno.com (Katherine L Smith) on Oct 9, 1997.
Recipe by: Martha White
Posted to recipelu-digest Volume 01 Number 413 by RecipeLu
<recipelu@geocities.com> on Dec 29, 1997

A Message from our Provider:

“No one has been misunderstood like God”