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Ham and Cheese Cornbread Supreme

My grandmother, bless her heart, was a master of taking humble ingredients and transforming them into something truly special. Her kitchen was always filled with the warm, comforting aroma of something baking, and one of my fondest memories is sneaking bites of her cornbread as it cooled on the counter. It wasn’t just cornbread; it was love baked into every crumb. This Ham and Cheese Cornbread Supreme reminds me of her resourceful spirit, taking everyday ingredients and elevating them to a delicious, satisfying meal perfect for a weeknight dinner or a potluck gathering. The salty ham, sharp cheddar, and savory cornbread create a symphony of flavors that always brings a smile to my face.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Yield: 1 cornbread
Dietary Type: Comfort Food

Ingredients

3 slices bacon
4 large eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6 ounce) package buttermilk cornbread mix
6 dashes hot sauce
1 medium onion, chopped
1 (10 ounce) package frozen spinach, thawed and drained, or 1 (10 ounce) package frozen broccoli, thawed and drained
2 cups ham, cooked and diced to 1/2 inch cubes
2 cups cheddar cheese, shredded
Salt and pepper to taste
Chopped parsley (to garnish)

Equipment Needed

10 1/2 inch cast iron skillet
Large bowl
Whisk
Oven

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
In a 10 1/2 inch cast iron skillet, cook the bacon over medium heat until crisp. Remove the bacon from the skillet and set aside to cool slightly. Once cooled, crumble the bacon.
Reserve 1 tablespoon of bacon grease in the skillet and drain off the rest. Return the skillet with the reserved bacon grease to the stovetop over low heat for a minute or two, then transfer the skillet to the preheated oven to heat the pan. Carefully watch the grease to prevent it from smoking.
While the skillet is heating, in a large bowl, beat the eggs until light and frothy.
Add the milk, melted and cooled butter, and hot sauce to the bowl with the eggs. Whisk until combined.
Add the buttermilk cornbread mix to the wet ingredients and stir until just blended. Be careful not to overmix; a few lumps are perfectly fine.
Stir in the chopped onion, thawed and drained spinach (or broccoli), diced ham, and 1 1/2 cups of the shredded cheddar cheese into the cornbread mixture. Season with salt and pepper to taste.
Carefully remove the hot cast iron skillet from the oven using oven mitts. The skillet will be very hot, so be cautious!
Pour the cornbread batter into the hot skillet. The hot skillet will help create a nice crust on the bottom of the cornbread.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until the cornbread is set and golden brown. A toothpick inserted into the center should come out clean.
Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the cornbread to set up slightly and makes it easier to slice.
Garnish the top with the crumbled bacon and chopped parsley before serving.

Expert Tips & Tricks

For a richer flavor, use freshly rendered bacon grease. The smoky flavor of the bacon infuses the cornbread with a savory depth.
If you don’t have a cast iron skillet, you can use a 9-inch baking pan. Grease the pan well before pouring in the batter. Baking times may vary slightly.
To prevent the cheese from browning too quickly, you can tent the skillet with aluminum foil during the last 10 minutes of baking.
If your spinach or broccoli is particularly wet after thawing, squeeze out the excess moisture using paper towels. This will prevent the cornbread from becoming soggy.
Feel free to experiment with different types of cheese. Monterey Jack, Pepper Jack, or even a smoked Gouda would be delicious additions.
For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the batter.

Serving & Storage Suggestions

This Ham and Cheese Cornbread Supreme is best served warm, straight from the skillet. Cut into wedges and serve as a main course or side dish. It pairs well with a simple green salad, coleslaw, or a hearty soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or bake in a preheated oven at 350 degrees F (175 degrees C) until heated through.

To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Frozen cornbread can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	454.3 kcal	N/A
Calories from Fat	291 kcal	N/A
Total Fat	32.4 g	49%
Saturated Fat	16.9 g	84%
Cholesterol	191.4 mg	63%
Sodium	1164 mg	48%
Total Carbohydrate	18.9 g	6%
Dietary Fiber	2.8 g	11%
Sugars	5.6 g	N/A
Protein	22.5 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the ham and add extra vegetables, such as bell peppers, mushrooms, or zucchini.
Gluten-Free: Use a gluten-free cornbread mix.
Spicy: Add diced jalapeños or a pinch of cayenne pepper to the batter.
Different Cheese: Experiment with different types of cheese, such as Monterey Jack, Pepper Jack, or Gruyere.
Different Greens: Kale or collard greens can be used instead of spinach or broccoli. Be sure to chop them finely and cook them slightly before adding them to the batter.
Corn Addition: As someone previously suggested, adding a can of drained corn would be a lovely, sweet addition to this recipe.

FAQs (Frequently Asked Questions)

Q: Can I make this cornbread ahead of time?
A: Yes, you can bake the cornbread ahead of time and reheat it before serving. Store it in an airtight container at room temperature or in the refrigerator.

Q: Can I use a different type of milk?
A: Yes, you can use any type of milk you prefer, such as whole milk, skim milk, or even non-dairy milk like almond or soy milk.

Q: Can I use a different type of meat instead of ham?
A: Absolutely! Cooked sausage, shredded chicken, or even leftover pulled pork would be delicious in this cornbread.

Q: What if I don’t have a cast iron skillet?
A: You can use a regular baking pan instead. Grease the pan well before pouring in the batter. The baking time may vary slightly.

Q: How do I know when the cornbread is done?
A: The cornbread is done when it’s golden brown and a toothpick inserted into the center comes out clean.

Final Thoughts

This Ham and Cheese Cornbread Supreme is more than just a recipe; it’s a celebration of simple pleasures and comforting flavors. It’s the perfect dish to share with family and friends, a hearty and satisfying meal that’s sure to please everyone. So, gather your ingredients, preheat your oven, and get ready to create a little bit of kitchen magic. I encourage you to experiment with different variations and make it your own. And most importantly, don’t forget to share your creations and feedback – I’d love to hear what you think! Serve alongside a crisp green salad and a glass of iced tea for a complete and satisfying meal. Happy baking!

Ham and Cheese Cornbread Supreme Recipe