Southern Plantation Corn Bread |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I get this recipe years ago from my college roommate's mother. I've tried a lot of other corn bread recipes since, but none compares to this onewith the ham baked in, it's much more like a complete meal than simply a bread. I'm a home economics teacher, and I'm active in Future Homemakers of America, too. Besides cooking, I enjoy reading and cross-stitch. Ingredients:
1 cup butter, melted, divided |
1/4 cup king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
4 slices american cheese, cut into pieces |
1 egg, beaten |
1 cup heavy whipping cream |
1 cup (8 ounces) sour cream |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
6 ounces diced breakfast ham or 1-1/2 cups diced ham |
Directions:
1. In a saucepan, combine the flour, half-and-half cream and 1/2 cup butter until smooth; cook and stir until slightly thickened. Stir in cheese. Cool.
2. Add the egg, whipping cream and sour cream until blended. Add remaining butter; fold into corn muffin mixes and ham. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-60 minutes or until set. (Do not overbake.) Yield: 12-15 servings.
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