Hambalaya Cornbread Recipes

HAMBALAYA CORN BREAD

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.

JAMBALAYA CORNBREAD

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

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.