HAMBALAYA CORNBREAD

Hambalaya Cornbread image

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

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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

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

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