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Southern Plantation Corn Bread Recipe

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I get this recipe years ago from my college roommate's mother. I've tried a lot of other corn bread recipes since, but none compares to this one—with the ham baked in, it's much more like a complete meal than simply a bread. I'm a home economics teacher, and I'm active in Future Homemakers of America, too. Besides cooking, I enjoy reading and cross-stitch.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 12-15 servings

Ingredients

  • 1 cup butter, melted, divided
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 4 slices American cheese, cut into pieces
  • 1 egg, beaten
  • 1 cup heavy whipping cream
  • 1 cup (8 ounces) sour cream
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 6 ounces diced breakfast ham or 1-1/2 cups diced ham

Nutritional Facts

345 calories: 1 piece, 28g fat (17g saturated fat), 107mg cholesterol, 503mg sodium, 16g carbohydrate (6g sugars, 0g fiber), 7g protein .

Directions

  1. In a saucepan, combine the flour, half-and-half cream and 1/2 cup butter until smooth; cook and stir until slightly thickened. Stir in cheese. Cool.
  2. Add the egg, whipping cream and sour cream until blended. Add remaining butter; fold into corn muffin mixes and ham. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-60 minutes or until set. (Do not overbake.) Yield: 12-15 servings.
Originally published as Southern Plantation Corn Bread in Country Woman March/April 1989, p29


Reviews for Southern Plantation Corn Bread

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
kelollman
Reviewed Apr. 23, 2011

"This cornbread is to die for! Very rich, but oh, so yummy!"

MY REVIEW
Hannah0418
Reviewed May. 10, 2010

"WOW!!! This is AMAZING!!! sooooo rich. i doubled the diced ham - turned out fabulous. Definate Recommend."

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