Southern Plantation Cornbread Recipe

5 2 2
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Southern Plantation Cornbread Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 1 cup butter, divided
  • 4 tablespoons flour
  • 1 pint half-and-half
  • 4 slices American cheese
  • 1 carton (8 ounces) heavy whipping cream
  • 1 egg, beaten
  • 1 carton (8 ounces) dairy sour cream
  • 2 boxes (8-1/2 ounces each) corn muffin mix
  • 6 ounces diced breakfast ham or 1-1/2 cups diced ham

Directions

Melt 1/2 cup of butter. Add flour and half-and-half; cook until slightly thickened. Crumble in cheese; blend. Cool. Add whipping cream, beaten egg and sour cream, blending each. Add remaining butter (melted); fold in corn muffin mix. Fold in ham. Spread in 13-in. x 9-in. baking pan. Bake at 350° for 50-60 minutes or until set. Do not overbake; it should be moist. Yield: 12-15 servings.
Originally published as Southern Plantation Corn Bread in Country Woman March/April 1989, p29

Nutritional Facts

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

  • 1 cup butter, divided
  • 4 tablespoons flour
  • 1 pint half-and-half
  • 4 slices American cheese
  • 1 carton (8 ounces) heavy whipping cream
  • 1 egg, beaten
  • 1 carton (8 ounces) dairy sour cream
  • 2 boxes (8-1/2 ounces each) corn muffin mix
  • 6 ounces diced breakfast ham or 1-1/2 cups diced ham
  1. Melt 1/2 cup of butter. Add flour and half-and-half; cook until slightly thickened. Crumble in cheese; blend. Cool. Add whipping cream, beaten egg and sour cream, blending each. Add remaining butter (melted); fold in corn muffin mix. Fold in ham. Spread in 13-in. x 9-in. baking pan. Bake at 350° for 50-60 minutes or until set. Do not overbake; it should be moist. Yield: 12-15 servings.
Originally published as Southern Plantation Corn Bread in Country Woman March/April 1989, p29

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

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

MY REVIEW
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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