Ham Cherry And Gouda Cornbread Recipes

HAM AND CHEESE CORNBREAD SUPREME

Steps:

• Heat oven to 375 degrees.
• Cook bacon in 10 1/2 inch cast iron skillet until bacon is crisp, then crumble bacon. RESERVE 1 tablespoon bacon grease and drain the rest. Return bacon grease to cast iron skillet and place in oven to heat pan.
• Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix stirring until blended.
• Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into mixture.
• Carefully remove hot skillet from oven.
• Pour batter into hot skillet.
• Sprinkle remaining 1/2 cup cheese over the top.
• Bake 30-35 minutes or until set and golden brown.
• Let rest 5 minutes and garnish the top with crumbled bacon and parsley.

CHEESE-AND-CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
• Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

PARMESAN-BASIL CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

HOT WATER CORNBREAD

Steps:

• Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
• Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
• Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

BREAKFAST SAUSAGE CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the sausage and sage.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

HAM AND CHEESE CORNBREAD

Steps:

• Heat oven to 375.
• Cook bacon in 10 inch cast iron skillet until crisp. Cool and crumble.
• Reserve 1 Tbs bacon drippings, wipe skillet. Put in oven to heat with drippings.
• Beat eggs in bowl with milk, butter, cornbread mix, tabasco, onion, broccoli, ham and 1 1/2 cup cheese.
• Pour batter into hot skillet.
• Cover with remaining 1/2 cup cheese.
• Bake 30 - 35 minutes.
• Let rest 10 minutes in skillet. Sprinkle with bacon and serve.

KALE-BACON CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bacon, kale and onion.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.