I have always been a sucker for the comfort foods of Southern cooking and today’s Ham and Cheese Skillet Cornbread is a wonderful reminder of the incredible flavors of the Southern United States.
Cornbread is a point of contention in a lot of the country with a running debate as to which type is better, sweet or savory. People seem to be adamantly on one side or the other, but I personally love both of them. With parents from Indiana and a Midwestern heritage, it’s not surprising that corn always makes me happy, no matter how it is prepared, LOL.
The combination of sharp cheddar cheese from Kerrygold with the buttermilk gives this bread an almost creamy interior. I used finely ground cornmeal from Bob’s Red Mill which may have something to do with that delicate texture. This bread is heavenly!
One of the tricks to great crunchy edges on cornbread is to bake it in a hot cast iron skillet. The skillet heats beautifully, holds the heat well, and helps create the perfect environment for baking beautiful cornbread! Start by sauteing the ham in oil, pour the batter into that oil, imparting its flavor more deeply into the bread.
I have made many versions of cornbread in the past but never one with meat in it. How is that possible? The carnivore in me is rebelling, LOL. The original recipe is made with bacon and would be fabulous, but I had ham on hand and knew it would be great. If you are looking for a more flavorful nuance, consider using Tasso Ham instead.
Tasso is smoky, spicy, and salty with a touch of sweetness. You will often find it used in traditional Cajun dishes like etouffee, jambalaya, and gumbo. Each brand uses a different seasoning base, so taste the Tasso to see how spicy it is, and adjust your recipes accordingly. If you want the flavor without buying a special ingredient, add 1/2 tsp of chipotle powder to approximate the spiciness and smoky flavor. You can use smoked paprika for a heat-free option.
If you are looking for an excellent place to order specialty items like Tasso ham, order them from D’Artagnan foods. They have a wide variety of outstanding quality products. If you are looking for hard-to-find meats and poultry, D’Artagnan is for you!
For a luscious, creamy, and savory style cornbread, this is the recipe that will transcend all others!
For a luscious, creamy, and savory style cornbread, this is the recipe that will transcend all others!
I hope you all have a terrific weekend. I’m off to have another slice of this amazing Ham and Cheese Skillet Cornbread!
Have a wonderful weekend and I’ll see you back here for Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Ham and Cheese Skillet Cornbread:
- Ham, oil, gluten-free flour blend, yellow cornmeal, sugar
- Baking powder, baking soda, salt, eggs, buttermilk, butter
- Aged cheddar or Dubliner cheese, scallions
PRO Tip:
One of the tricks to great crunchy edges on cornbread is to bake it in a cast iron skillet. The skillet heats beautifully, holds the heat well, and helps create the perfect environment for baking beautiful cornbread!
How to make Ham and Cheese Skillet Cornbread:
- Pour the oil in a cast iron skillet and use a paper towel to brush the inside sides of the pan with the oil. Heat over medium heat and add the ham. Cook to infuse the oil with the flavors of the ham. When warm use a slotted spoon to remove the ham and place it on a paper towel-lined plate. Leave the oil in the skillet off the heat.
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt; whisk to thoroughly combine.
- In another bowl, whisk together the eggs, buttermilk, and melted butter. Stir the egg mixture into the dry mixture, whisking until just combined. Stir in 1 cup of the cheese, the scallions, and ham. Pour into the oiled skillet.
- Bake the cornbread at 425°F (218°C) until golden at the edges, about 20 minutes. Remove from the oven and sprinkle the top with remaining cheese, return to the oven for another 3 to 4 minutes or until the cheese is melted. Let cool in the skillet at least 10 minutes.
- Sprinkle the extra green onions over the top and loosen the cornbread around the edges, then slice and serve.
PRO Tip:
If you are a cornbread lover like me, make both savory and sweet versions and serve the savory one as a side dish with dinner and the sweet one as dessert. I call that a double win! LOL
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Kitchen scale
- Mixing bowls
- Cast iron skillet
- Mini offset spatula
- Pie server
Gluten-Free Tips:
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Ham and Cheese Skillet Cornbread (Gluten-Free)
Today's Ham and Cheese Skillet Cornbread is pure comfort food. Buttermilk and cheese add a surprising creaminess while the ham adds smokiness and makes it a more luscious savory cornbread. The perfect combo!
Ingredients
Ham
- 1/4 lb (114g) regular ham or Tasso ham, cut into 1/4-inch cubes
- 2 tbsp vegetable oil, bacon drippings, or duck fat, etc.
Dry Ingredients
- 1 cup (120g) gluten-free flour blend* or all-purpose flour
- 3/4 cup (90g) gluten-free yellow cornmeal (I like Bob’s Red Mill)
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 to 1/2 tsp salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup (227g) buttermilk
- 2 oz (1/4 cup; 57g) Kerrygold salted butter, melted
- 1 cup (113g) grated Kerrygold Aged Cheddar or Vintage Dubliner cheese
- 1/4 cup (about 36g) thinly sliced scallions (green part only)
Garnishes
- 1/4 cup (28g) grated Kerrygold Aged Cheddar Cheese
- Additional green onions, optional
Instructions
- Preheat the oven to 425°F (218°C).
- Warm the Ham: Pour the oil in a 9-inch (23cm) cast iron skillet and use a paper towel to brush the inside sides of the pan with the oil. Heat over medium heat and add the ham, cooking to infuse the flavor into the oil. When warmed through, remove from the heat and use a slotted spoon to transfer to a plate lined with paper towels. Leave the oil in the skillet.
- Mix the Batter: In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk to blend thoroughly.
- In another bowl, whisk the eggs with the buttermilk and melted butter. Stir the egg mixture into the dry ingredients, whisking until just combined. Stir in 1 cup (113g) of the cheese, the scallions, and ham. Pour into the oiled skillet.
- Bake the Cornbread: Place the skillet into the hot oven and bake until it is golden at the edges and a toothpick inserted in the center comes out clean, about 20 minutes. Pull out of the oven, sprinkle the remaining 1/4 cup (28g) cheese over the top, return to the oven for another 3 to 4 minutes or until the cheese is melted. Remove from the oven and cool in the pan at least 10 minutes.
- Sprinkle the extra green onions over the top. Use a small offset spatula to loosen the bread around the edges, then slice and serve.
- MAKE AHEAD: You can bake it earlier in the day, cover with foil and it will stay moist until dinner and can be served at room temperature. Don't add final onion garnish until ready to serve.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Recipe slightly adapted from a Kerrygold USA recipe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 752mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 18g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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This is not a sponsored post. I was not compensated by any of the companies listed to write this post. I use all of these products in my own kitchen and fully endorse them.
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