1 TBSP oil
1 large onion, cut into thin wedges
2 15.5 oz cans great northern beans, drained, rinsed
1 10 oz pkg. frozen chopped turnip greens, kale or collards, thawed, drained
1 14.5 oz can diced tomatoes, undrained
1/2 cup chopped cooked country or sugar-cured ham
1 cup Martha White® Self-Rising Corn Meal Mix
1/2 cup milk
1/4 cup oil
1 egg, beaten
Heat oven to 425 deg. Grease 13x9-inch (3-quart) glass baking dish. Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add onion; cook 3 to 5 minutes or until onion is crisp-tender, stirring occasionally. Add all remaining filling ingredients; mix well. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Pour into greased baking dish. In medium bowl, combine all topping ingredients; stir until smooth. Spoon batter around edge of hot mixture in baking dish. Bake at 425 deg for 25 to 30 minutes or until topping is golden brown.
Of course, If you are doing this for the cornbread festival you will need to fit it in a Lodge cast iron skillet.