This cheesy Skillet Ham and Cheddar Cornbread is filled with cubed ham, sweet corn, tangy green onions and cheddar cheese turning it into a meal in itself. It’s ideal for dressing up a bowl of beans, soup or stew and you’ll find the flavor combination to be a tasty twist on traditional cornbread. The skillet lends itself to a crisp and golden crust that makes it hard to resist.

Easy Skillet Ham and Cheddar Cornbread Recipe

I have a 10-inch cast iron skillet that my Mom gave to me several years ago. It’s perfect for making cornbread like this ham, cheese and corn filled skillet cornbread. I came across my skillet while sorting through my cabinets recently and after one look it was obvious, that it needed a little TLC. So, I set about to bring my skillet back to life. Cast iron skillets need to be used and kept “seasoned.” New cast iron skillets have been pre-seasoned during manufacturing, but, if you’re as fortunate as I am, to have been gifted a “hand me down” skillet you may need to bring it back to life. You can read more about seasoning cast iron on the Lodge Cast Iron website here.

Iron Skillet Ham and Cheddar Cornbread

After researching how to re-season my skillet successfully, I was chomping at the bit to give it a whirl. I decided to bake a batch of ham and cheddar cornbread to use some delectable ham I had in the freezer. If you’ve never cooked in cast iron, you’re really in for a treat. Food actually tastes different when cooked in cast iron. Having my cast iron skillet back in circulation not only for making cornbread but also, main dish meals like my Nacho Beef Rotini Skillet and desserts like Apple Pie and more.

Ingredients you’ll need to make homemade Skillet Ham and Cheddar Cornbread: Plain white cornmeal, all purpose flour, granulated sugar, baking powder, salt, onion powder, garlic powder, buttermilk, vegetable oil, vegetable shortening, large eggs, shredded cheddar cheese, whole kernel corn, cubed ham and chopped green onions.
Kitchen gadgets you’ll need: A 10 inch cast iron skillet or similar size oven safe skillet, mixing bowls, measuring cups and spoons, cheese grater, sharp knife and cutting board.
You can bake this cornbread in a similar size oven safe skillet or baking dish.
You can store leftover Ham and Cheddar cornbread chilled in the refrigerator for 3-5 days. Reheat in the microwave in single serving portions.
You can use another flavor of cheese in the same amount. Use Swiss cheese, Asiago, Colby or Mozzarella cheese. Cheddar is always in my fridge and works extremely well with the ham.
You can also freeze this cornbread after baking and cooling. Wrap in freezer wrap and store for up to 2 months. Thaw in the refrigerator overnight.

More Southern Style Cornbread Recipes to Make

Cornbread ties with biscuits as the beloved house breads of the South. More cornbread recipes you may also like to try:

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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