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Hambalaya Corn Bread

 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.
8 ServingsPrep: 25 min. Bake: 20 min.


  • 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 Jimmy Dean® Premium Pork Sausage Roll, 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.

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Hambalaya Corn Bread (continued)

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.