Iron Skillet Ham And Cheddar Cornbread
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Iron Skillet Ham And Cheddar Cornbread

Servings 8
Author Melissa Sperka

Ingredients

  • 2 Tbsp solid vegetable shortening
  • Dry ingredients:
  • 1 cup all purpose flour
  • 1 cup plain white cornmeal [I used Martha White]
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Wet ingredients:
  • 1 3/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • Mix ins:
  • 1 cup small diced ham
  • 1 1/4 cup shredded sharp cheddar cheese divided
  • 1 cup whole kernel sweet corn
  • 4 chopped green onions

Instructions

  • Preheat the oven to 425°F. Place 2 tablespoons of solid vegetable shortening into the cast iron skillet and set it into the oven to preheat and melt the shortening.
  • In a medium mixing bowl, sift together the dry ingredients.
  • In a separate bowl, whisk together 1 3/4 cups of buttermilk, 1/4 cup of vegetable oil, and 2 eggs until combined.
  • Add the wet ingredients to the dry ingredients and mix together until all of the dry ingredients are fully moistened.
  • Next, add 1 cup of small diced cooked ham, 1 cup of shredded sharp cheddar cheese, 1 cup of corn and green onions to the batter. Mix well.
  • 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 batter into the hot skillet and spread evenly. Sprinkle the remaining cheddar cheese on top.
  • Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
  • Rest for 5 minutes before cutting and serving.

Notes

The process of preheating the cast iron skillet gives the cornbread an incredibly crunchy and delicious crust. If you don't have a cast iron skillet, you can use a square 8x8 inch baking dish or a deep dish 9 inch pie plate.