Cornbread is food for the soul and the cornerstone of Soul Food. Tex-Mex has made adding jalapeños, fresh corn kernels, and shredded cheese a popular accessory in the hearty bread. Cornbread in a skillet, or skillet bread, made with lard or bacon drippings can be bliss. If you want to forego the heart palpitations, bake it in the oven. Spring into cornbread with this quick bread recipe. We made this recently for a birthday party and it was a hit. We meant to serve it along side some chile con carne but the cornbread disappeared before we got the chance. The addition of the baked ham provided the bread with some saltiness, but since we baked it in the oven with brown sugar, there was also added sweetness in the bread. The Farmer John website has some helpful tips on baking your ham.
Baked Ham Cornbread
1 cup plus 2 tbsp cornmeal
1 cup all-purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tbsp baking powder
½ cup unsalted butter, softened
¼ cup sugar (up to ½ cup depending on how sweet you like it)
½ cup sour cream
2 large eggs
1 ¾ cups whole milk
1 cup corn
1 cup shredded Monterey Jack or Cheddar
2 jalapenos, roasted, peeled, seeded, diced
1 ½ cups diced Farmer John’s Ham, baked according to packaging
Preheat oven to 400°F. Grease an 8×12 baking dish.
In a large bowl, sift together the cornmeal, flour, salt, baking soda, and baking powder. Set aside.
In a separate bowl, cream the butter and sugar with a hand/stand mixer. Continue to mix while adding the sour cream and eggs until fully incorporated. Alternating a third at a time, mix in the milk and the cornmeal mixture. Fold in the corn, cheese, jalapenos and ham.
Pour mixture into your prepared baking dish and bake for about 40 minutes or until a skewer comes out clean. Your bread should be browned on top and the center should spring back when touched. Allow to cool completely before serving.
Disclosure: Farmer John graciously provided LatinoFoodie with the ham for this blog.