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Hambalaya Corn Bread

Donna Thomas from Dallas has won over 200 ribbons for foods she’s entered at the Texas State Fair. Among them is this savory corn bread, stuffed with sausage and ham, that took the blue ribbon in the Cornbread Cookoff. “It’s practically a meal in itself!“ notes Donna.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 3 tablespoons butter
  • 1-1/4 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1 cup diced fully cooked ham
  • 1/3 pound bulk pork sausage, cooked and drained

Directions

  • In a large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the ham, sausage and green pepper mixture.
  • Transfer to a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 slice: 286 calories, 12g fat (5g saturated fat), 83mg cholesterol, 810mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 12g protein.

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Reviews

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Average Rating:
  • mothervee
    Mar 26, 2015

    very easy just used ham no sausage

  • anacook
    Mar 7, 2010

    No comment left

  • crabbyann
    Aug 23, 2009

    This is a great cornbread recipe, we just add a salad and you have a whole meal. Thanks