HAMBALAYA CORN BREAD

Hambalaya Corn Bread image

Donna Thomas from Dallas has won over 200 ribbons for foods she's entered at the Texas State Fair. Among them is this savory corn bread, stuffed with sausage and ham, that took the blue ribbon in the Cornbread Cookoff. "It's practically a meal in itself!" notes Donna.

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup chopped green pepper
1/2 cup chopped green onions
3 tablespoons butter
1-1/4 cups all-purpose flour
1 cup yellow cornmeal
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1 cup diced fully cooked ham
1/3 pound bulk pork sausage, cooked and drained

Steps:

In a large skillet, saute 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-in. ovenproof skillet or 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 286 calories, Fat 12g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 810mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.