2000s Recipes + Menus
Jerked Ham Corn Bread
Serves8
- 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
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Equipment:
a 10-inch cast-iron skillet
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Preheat oven to 450°F with rack in middle.
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Whisk together dry ingredients in a large bowl.
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Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
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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.
- Keywords
- buy this make that,
- pork,
- southern u.s.,
- maggie ruggiero
Recipes
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.