Step 1

Coat a large baking dish with cooking spray; set aside. Preheat oven to 425°F.

Step 2

In a large pot, bring water to a boil. Stir in Chicken Base and chili powder.

Step 3

Add butter beans and ham, stir to combine, bring back to a boil. Reduce heat to medium-low and cover. Simmer for 10 minutes; stirring occasionally.

Step 4

Add oil to a large nonstick skillet and heat over medium-high heat. Add poblano pepper and onion, cook and stir until done, about 4 minutes. Add to pot of ham and beans; stir to combine. Remove from heat.

Step 5

Carefully pour bean mixture into prepared baking dish; set aside.

Step 6

In a medium bowl, add both packages of Classic Cornbread Mix, beaten eggs, buttermilk and sour cream, stir to combine. Evenly place heaping tablespoons of batter over beans; spread to edges of pan.

Step 7

Bake until topping is golden brown, about 20-25 minutes.