This cheesy Skillet Ham and Cheese Cornbread is packed with smoky ham, sweet corn, tangy green onions, and melty cheddar cheese, making it hearty enough to enjoy as a meal on its own. Baked in a hot skillet, this savory cornbread develops a crisp, golden crust with a soft, flavorful center. It’s the perfect side for a bowl of beans, soup, or stew, and the delicious combination of ham and cheese gives this classic cornbread recipe a satisfying twist.

Ham and Cheese Cornbread Recipe

Cornbread ties with buttermilk biscuits as one of the two beloved house breads of the South. While it can be baked in almost any pan, there’s something truly special about baking cornbread in a cast iron skillet. The hot skillet creates that signature crisp, golden crust that Southern cornbread lovers can’t resist.

Cast iron skillets are meant to be used regularly and kept well seasoned. Many new skillets come pre-seasoned from the manufacturer, but if you’re lucky enough to inherit a well-loved “hand-me-down” skillet like mine, you may need to restore the seasoning before using it again. Proper seasoning not only protects the pan but also creates that naturally nonstick surface that makes cast iron so prized in the kitchen. You can read more about seasoning cast iron on the Lodge Cast Iron website here.

Key ingredients to make savory Ham and Cheddar Cornbread: (Scroll down for full printable recipe card.)

Cornmeal – You can use white or yellow cornmeal. I’ve used both in this recipe and either way it ‘s delish!
Flour – A small amount of flour gives the cornbread a tender crumb.
Ham – Ham gives this cornbread a smoky flavor.
Cheese – Shredded sharp cheddar cheese for a melty cheesy taste.
Corn – Canned corn for texture.
Sugar – Granulated sugar balances the flavor without making it sweet.
Leavening – Baking powder and salt will give rise the cornbread while baking.
Spices – Onion powder and garlic powder.
Liquid – Buttermilk and vegetable oil for moisture.
Shortening – Vegetable shortening gives the cornbread a crispy crust.
Whole Eggs– Large eggs to bind the cornbread batter.
Onion – Green onions for color and a hint of onion flavor.

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How to Make Ham and Cheese Cornbread Recipe

Heat Oven and Prep the Skillet – Preheat the oven to 425 degrees f. Melt vegetable shortening in skillet.
Sift Dry Ingredients – Use a whisk to sift together the cornmeal, flour, sugar, baking powder, salt, garlic and onion powders.
Wet Ingredients – In a separate bowl, whisk together buttermilk, vegetable oil and eggs until combined.
Combine – Add the wet ingredients to the dry ingredients and stir together until all of the dry ingredients are fully moistened.
Mix-Ins – Add ham, cheddar cheese, corn and green onions to the batter. Mix well.
Transfer Cornbread Batter to Skillet – Remove the skillet from the oven and swirl the melted shortening around the pan coating the bottom and sides completely. Discard any excess. Pour the cornbread batter into the hot skillet and spread evenly. Sprinkle the remaining cheddar cheese on top.
Oven – Place into the oven and bake per the recipe or until a toothpick inserted into the middle comes out clean.
Rest for 5 minutes before cutting and serving.

Kitchen Equipment to Make Ham and Cheese Cornbread

10-inch cast iron skillet or similar size oven safe skillet.
Large bowl and medium bowl.
Measuring cups and measuring spoons.
Cheese grater.
Knife and cutting board.

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Recipe Variations, Tips and Substitutions

Vegetable Shortening – You can use bacon drippings or butter in place of shortening.
Ham – You could use crispy bacon in place of cubed ham.
Cornmeal – You can use plain yellow cornmeal in place of white cornmeal for this recipe.
Cheese – Use swiss cheese, asiago cheese, colby jack cheese, spicy pepper jack or mozzarella cheese. Cheddar cheese is always in my fridge and works extremely well with the ham.
Peppers – You could add jalapeños or green chiles for extra spice.
Buttermilk – Make your own buttermilk adding 1 tablespoon of vinegar or lemon juice to each 1 cup of whole milk. Let stand for 5-10 minutes, then stir and proceed with the recipe.

Storage and Leftovers

Leftovers – Store Ham and Cheddar Cornbread in an airtight container or wrapped in aluminum foil chilled in the fridge for up to 4 days.
Reheating – Reheat in single servings in the microwave.
Freezer – Wrap leftovers in freezer wrap and store frozen for up to 2 months. Thaw in the refrigerator and reheat just before serving.

More Southern Style Cornbread Recipes to Make

Cheddar Bacon Jalapeno Bacon Cornbread Loaf is baked in a loaf pan.
Skillet Zucchini Bacon Cornbread will have the kids eating their veggies and loving it!
In the summer when fresh okra is is in season, it’s the perfect time to make homemade Okra Cornbread.
Kickin’ Crab Corn Muffins are a fabulous and affordable way to stretch jumbo lump crab meat into more servings.
When you need individual servings bake a batch of these Cornbread Muffins.
The family will love this homemade Sweet Potato Cornbread in the fall.

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