- 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
- 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.
Originally published as Hambalaya Corn Bread in Taste of Home August/September 2007, p7
Reviews for Hambalaya Corn Bread
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Reviewed Mar. 26, 2015
"very easy just used ham no sausage"
Reviewed Aug. 23, 2009
"This is a great cornbread recipe, we just add a salad and you have a whole meal. Thanks"