Hambalaya Corn Bread Recipes

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.

JAMBALAYA CORNBREAD

Jambalaya Cornbread image

Jambalaya evokes thoughts of Louisiana, but did you know the first published recipe for jambalaya was published in Mobile, Alabama! Here's my take on cornbread with a jambalaya twist...

Provided by Carolyn Haas

Categories Savory Breads

Time 40m

Number Of Ingredients 12

Ingredients

3/4 c yellow cornmeal
1 1/4 c all purpose flour
2 tsp baking powder
1 Tbsp sugar
1 c skim milk
2 eggs
1/2 c andouille sausage (diced or crumbled -cooked out of casings)
1/4 c onion, chopped
2 Tbsp celery, chopped
2 Tbsp green pepper, chopped (or red, yellow, orange)
1 tsp garlic salt
1 tsp hot sauce (tabasco)

Steps:

1. Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
2. Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
3. Mix dry ingredients. Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
4. Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.

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

Categories Quick Breads

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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