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Southern Plantation Cornbread

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

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 large egg, beaten
  • 1 cup heavy whipping cream
  • 1 cup 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

Directions

  • 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 13x9-in. baking dish. Bake at 350° for 50-60 minutes or until set. (Do not overbake.)

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Reviews

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Average Rating:
  • kelollman
    Apr 23, 2011

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

  • Hannah0418
    May 10, 2010

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