Sides & Appetizers
SKILLET BUTTERMILK CORNBREAD WITH HONEY BAKED HAM
This cornbread balances the savory flavor of the ham with just of hint of sweetness from the honey. The caramelization from the hot skillet takes the cornbread to an entirely new level of deliciousness. You'll never want to eat cornbread without Honey Baked Ham again. Serve alongside a bowl of chilli or enjoy slathered in butter.
Diced Honey Baked Ham
12 TBL (1 1/2 Sticks)
Full Fat Buttermilk
2 1/4 Cups
Yellow Cornmeal (Fine or Medium Grind)
1 1/2 Cups
1 1/2 TBL
Begin by preheating the oven to 375 degrees.
On the stovetop, warm butter over medium heat in a 12 inch cast iron skillet (any ovenproof skillet will do). Coat sides and bottom of skillet with the butter.
Add diced ham and sauté until ham begins to caramelize. Remove ham from skillet with a slotted spoon and set aside. Pour butter into a large bowl. Do not wipe out skillet. Put empty skillet into preheated oven.
Whisk honey into butter, then whisk in buttermilk. Finally, whisk in your eggs.
In a separate bowl mix together your dry ingredients. Pour dry ingredients into bowl with wet ingredients and mix together. Add ham to bowl and stir to incorporate.
Making sure to use an oven mitt, remove hot skillet from oven. Pour cornbread mixture into hot skillet.
Bake for 30 to 40 minutes or until golden brown and a toothpick inserted into the middle emerges clean. Let cool in the skillet for 10 minutes before slicing.