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Southern Plantation Corn Bread

 Southern Plantation Corn Bread
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.
12-15 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 345 calories, 28 g fat (17 g saturated fat), 107 mg cholesterol, 503 mg sodium, 16 g carbohydrate, trace fiber, 7 g protein.