Beans n Cornbread

7--ounce vegie ham and broken up
15-ounce can vegie or chicken broth
15-ounce can large butterbeans, undrained
15-ounce can navy beans, drained
2-ounce jar pimentos, drained
1 tablespoon dried onion bits
2 tablespoons molasses or brown sugar
1 package Jiffy cornbread mix
1 egg
Milk or water
1. Spray a large, oven-proof skillet.
Set the oven for 425 degrees.
Put ham, broth, beans, and pimentos in the
skillet and stir in onion bits and molasses
or brown sugar.
2. Cover and bring to a low boil.
3. Whisk egg into the cornbread mix with enough
water or milk to make a thick batter.
Drizzle batter evenly over beans.
Immediately put in the oven until cornbread
puffs up and browns.
4. Spoon onto serving plates. Serves 4.

Note: Bean mixture should be thoroughly hot before
adding batter or cornbread will be soggy.

Stovetop method: Proceed as above, drizzling batter
over hot bean mixture. Cover skillet, reduce
heat, and cook over low heat until cornbread
is firm to the touch.
It will not brown, so put it on plates and
spoon beans over it.