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Lima Bean Cornbread Casserole Recipe

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This recipe for Lima Bean Cornbread Casserole is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb bacon fried crisp set aside
reserve 1 Tbls bacon grease
1 medium onion diced (white or yellow)
2 Cups Cooked Lima Beans Drained Reserving juice. (use fresh or frozen. do not use canned)
1 small can cream corn
1/4 tsp salt
1/4 tsp pepper
1 cup grated cheddar cheese
1/2 cup mayonnaise (Not low fat)
1/2 cup Dill Pickle Juice
1/4 cup dill pickle chopped fine
1 tsp lemon juice fresh squeezed
1 chopped fresh red tomato
1/2 red onion diced
pinch salt and pepper
2 Tbl Crisco Shortening
1 egg
1 package Martha White Yellow Conbread and Muffin Mix
Directions:
Directions:
Preheat oven 375º
Cook bacon until crisp and set aside
Saute chopped onion in T. Bacon Grease, put in mixing bowl. Add, Lima beans, Creamed Corn, Cheddar Cheese, salt, pepper stir together.
In another bowl mix together 1 egg, cornbread mix, 2/3 cup of reserved lima bean juice. Pour over lima bean mixture and stir well together without smashing beans.
Grease 10 1/4" cast iron skillet with Crisco Shortening...all around the bottom and up the sides. (do not melt) Pour mixture into skillet and bake approx 35 to 40 minutes until brown.

While bread is baking mix together mayo, pickle juice, lemon, diced pickle, whisk well and set in fridge.
Cut into wedges, serve topped with tomato, red onion, crumbled bacon, and drizzle with pickle juice dressing. So Good!
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
I have used jiffy mix also for this recipe but the Martha White seems to work better. This is one of my sons's favorite dishes and he is not even a lima bean lover like I am.

 

 

 

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