Country Ham-Cornbread Croutons Recipe


Questions? Call Us! Browning's Country Ham & More Caters

859-948-4HAM (4426) • [email protected]

Print Me

ham and cornbread croutons
Image Credit:

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


  1. 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.
  2. 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.
  3.  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°.
  4. 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).