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.
- 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
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.