Hambalaya Corn Bread Food
HAMBALAYA CORNBREAD
This delicious cornbread is laced with sausage and ham. It is practically a meal in itself. It is great to make with leftover ham and sausage.
Provided by CookingONTheSide
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, sauté green pepper and onions in butter until tender.
- In a bowl, combine the flour, cornmeal, baking soda and salt.
- In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
- Fold in the ham, sausage and green pepper mixture.
- Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan.
- Bake at 425° for 20-25 minutes or until a toothpick inserted near center comes out clean.
- Serve warm.
- Refrigerate leftovers.
Nutrition Facts : Calories 313.3, Fat 13.8, SaturatedFat 6.1, Cholesterol 100.4, Sodium 524.7, Carbohydrate 30.6, Fiber 2, Sugar 3.5, Protein 16.5
JAMBALAYA CORNBREAD
Jambalaya evokes thoughts of Louisiana, but did you know the first published recipe for jambalaya was published in Mobile, Alabama! Here's my take on cornbread with a jambalaya twist...
Provided by Carolyn Haas
Categories Savory Breads
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
- 2. Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
- 3. Mix dry ingredients. Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
- 4. Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.
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