Ham Cheddar Onion Cornbread
Toasty Ham Cheddar Onion Cornbread is buttermilk cornbread bursting with golden brown ham cubes, caramelized onions, and pockets of melted Cheddar cheese.
Ingredients
- 1 pound Hatfield Quality Meats Boneless Ham diced into 1/4-inch cubes
- 1 onion peeled and diced
- 8 ounces extra sharp Cheddar cheese diced into 1/4-inch cubes
- 1/2 cup flour
- 1 1/2 cups yellow cornmeal not self-rising
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 2 eggs beaten
- 5 tablespoons melted butter divided
- 1 1/4 cups buttermilk
- bacon grease or butter for the pan
Instructions
- In a heavy cast-iron skillet, brown the ham cubes and diced onion together over medium low heat until they are both golden brown around the edges and fragrant. Transfer to a plate.
- Preheat oven to 425°F. Add 2 tablespoons of butter to the cast-iron pan and set in the oven to melt. Watch that the butter doesn't burn.
- In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients including the remaining butter. Pour the wet ingredients into the dry ingredients and use a whisk to gently combine them, ensuring there are no dry pockets of cornmeal. Stir in the browned ham and onions, and Cheddar cubes.
- Pour the cornbread batter into the greased pan and bake for about 30 minutes, or until a skewer or toothpick inserted in the center comes out clean.
- Serve warm for best flavour. Leftovers can be stored -wrapped in plastic wrap- in the refrigerator for up to 48 hours, but will taste best if reheated slightly before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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