B.A.C.H. – (pronounced like the composer, it stands for Broccoli And Cheese & Ham) This is a family favorite that I grew up on. I can’t remember if my mom adapted it from a recipe or completely made it up, but we love it and usually have it once a month. I keep all the ingredients on hand. I use powdered milk in the sauce, but until now I hadn’t thought of using it in the cornbread, I’ll have to try that. The non-shelf stable items I keep in my freezer. I buy a big thing of ham and chop it up into smaller pieces and freeze. The broccoli we usually serve on the side so people can choose how much broccoli they want. We’ve never tried other vegetables, but I’m sure you could substitute your favorite. I’ve also included my favorite cornbread recipe. We slice the cornbread in half before topping with the sauce. Extra cornbread is good topped with butter and honey!

 White Sauce:

4 T. margarine or butter

4 T. flour and 6 T. non-instant powdered milk

1 t. chicken bouillon (optional, I usually just salt and pepper to taste)

2 c. water (or use milk & omit the powdered milk)

1 c. grated cheddar cheese

2 c. chopped ham (I keep chunks of ham in my freezer)

One package or about 2 cups of cooked chopped broccoli

 Melt margarine or butter. Stir in flour & powdered milk until smooth. Add chicken bouillon or other seasonings. Slowly add water as you stir. Continue to stir on medium heat until thick. Add cheese, ham, and broccoli, stirring after each is added. Serve over cornbread.

Sweetest Corn Bread

Combine in medium bowl:
1/2 c. corn meal
1 1/2 c. all-purpose flour (I usually substitute 1/2 - 3/4 c.  whole wheat flour)
2/3 c. granulated sugar
1 T. baking powder
1/2 t. salt

Combine in small bowl:
1/3 c. oil
3 T. melted butter or margarine
2 eggs
1 1/4 c. milk

Combine all above ingredients.
Pour into greased 8-inch square pan.
Bake in preheated 350-degree oven for 35 minutes.

For muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups.
Fill 2/3 full. Bake in preheated 350-degree oven for 18 to 20 minutes.