A hot skillet of cornbread is pure comfort. My grandma made the best buttermilk cornbread, but when you brown smoky ham cubes and diced onions until golden, add plenty of cubed sharp Cheddar, fold everything into the batter, and bake it in a sizzling cast-iron skillet with melted butter—well, that’s comfort raised to heavenly status.
My grandmother believed perfect cornbread should hold together without being overly sweet so the corn flavor could shine. This Ham Cheddar Onion Cornbread follows that idea while adding savory, toasty layers: crisped ham, caramelized onions, and molten pockets of Cheddar throughout. A thick wedge with a big green salad makes an easy, satisfying dinner. It also pairs well with a ham roast, rich soup, or makes a filling snack. Any family-sized boneless ham works well here—you’ll have plenty for the cornbread and leftovers for salads, egg bakes, soups, or sandwiches.
Who wants a slice?
Cook’s Notes
- Brown the ham cubes and diced onion first in the same cast-iron skillet you’ll use for baking. Remove them to a plate to cool slightly before folding into the batter with the cheese.
- Preheat the oven after browning the ham and onion. That ensures the skillet and butter are hot when you add the batter for a crisp exterior.
- If you don’t have cast iron, a round or square cake pan works. Melt the butter in the pan as directed, then pour the batter into the hot pan and bake.
Tools
- cast-iron skillet (or a cake pan)
- mixing bowl
- whisk
- sturdy spatula
Ham Cheddar Onion Cornbread
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 pound boneless ham diced into 1/4-inch cubes
- 1 onion peeled and diced
- 8 ounces extra-sharp Cheddar diced into 1/4-inch cubes
- 1/2 cup all-purpose flour
- 1 1/2 cups yellow cornmeal not self-rising
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 2 eggs beaten
- 5 tablespoons melted butter divided
- 1 1/4 cups buttermilk
- bacon grease or butter for the pan
Instructions
- In a heavy cast-iron skillet, brown the ham cubes and diced onion over medium-low heat until edges are golden and fragrant. Transfer to a plate to cool slightly.
- Preheat the oven to 425°F (220°C). Add 2 tablespoons of butter to the cast-iron pan and place it in the oven to melt; watch so the butter doesn’t burn.
- In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients, including the remaining melted butter. Pour the wet into the dry and stir gently with a whisk until no dry pockets of cornmeal remain. Fold in the browned ham, onions, and Cheddar cubes.
- Carefully pour the batter into the hot greased pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm. Store leftovers wrapped in plastic in the refrigerator for up to 48 hours; reheat slightly before serving for best flavor.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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