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1. Preheat the oven to 350 degrees.
2. Sauté the bell pepper cubes in butter in a medium skillet.
3. Add in the green onions and ham and cook for 2 minutes longer.
4. Combine the ham mixture with the cornbread in a medium sized bowl.
5. Grease a 132x9 inch baking dish with non stick cooking spray.
6. Pour the cornbread mixture into the baking dish.
7. Combine the broth and mustard in a separate bowl and stir well to combine.
8. Pour the broth over the cornbread and cover the dish with non-stick foil.
9. Bake for 30 minutes covered and when there is only 10 minutes left, remove the foil and allow becoming golden brown.
10. Garnish with butter and serve immediately.
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