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


  • 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

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


  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

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kelollman User ID: 5711098 78976
Reviewed Apr. 23, 2011

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

Hannah0418 User ID: 1795891 21243
Reviewed May. 10, 2010

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

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