2000s Recipes + Menus

Jerked Ham Corn Bread

  • Active time:15 min
  • Start to finish:40 min
April 2009
  • 1 1/4 cups cornmeal (not coarse)
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups well-shaken buttermilk
  • 1 stick unsalted butter, melted
  • 1 1/2 cups chopped cooked ham (1/2 lb)
  • 1 tablespoon olive oil
  • 1/2 tablespoon jerk seasoning paste
  • Equipment:

    a 10-inch cast-iron skillet
  • Preheat oven to 450°F with rack in middle.
  • Whisk together dry ingredients in a large bowl.
  • Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
  • Cook ham in oil in skillet over medium heat, stirring, 3 minutes. Add jerk paste and cook, stirring, 1 minute. Transfer ham to batter with a slotted spoon and stir, then pour back into hot skillet. Bake until a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool in skillet 5 minutes, then invert onto a platter and serve warm or at room temperature.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover jerk seasoning paste.
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