Hambalaya Corn Bread Recipe

Hambalaya Corn Bread Recipe photo by Taste of Home

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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.

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Hambalaya Corn Bread Recipe

Prep: 25 min. Bake: 20 min.

Yield: 8 Servings

25 20 45

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 Johnsonville® Ground 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 near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 286 calories, 12 g fat (5 g saturated fat), 83 mg cholesterol, 810 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Hambalaya Corn Bread in Taste of Home August/September 2007, p7