Makes about 6 dozen
Hands-On Time: 12 min, Total Time: 1 hr, 41 min
- 2 Tbsp. butter
- 1 Cup chopped onion
- ½ Cup finely chopped country ham
- 2 Cups buttermilk
- 1 large egg, lightly beaten
- 1 ¾ cups plain yellow cornmeal
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- Preheat oven to 450°. Melt butter in a large skillet over medium-high heat. Add onion and ham. Sauté 6 minutes or until ham is browned and onion is tender. Remove from heat, cool slightly.
- Combine buttermilk, egg, and sautéed ham mixture in a medium bowl. Combine cornmeal and remaining ingredients in a sparate bowl. Gradually add buttermilk mixture to cornmeal mixture, whisking until blended. Pour batter into a lightly greased 13- x 9-inch pan.
- Bake at 450° for 15 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Run a knife around edges to loosen cornbread from sides of pan. Remove cornbread from pan; cool completely on a wire rack (about 20 minutes). Reduce oven temperature to 400°.
- Cut cornbread into 1-inch cubes. Place cornbread cubes in a single layer on a large rimmed baking sheet. Bake at 400° for 18 minutes, stirring occasionally, or until toasted. Cool completely in pan on a wire rack (about 20 minutes).