Hambalaya Cornbread Recipe

Name: Hambalaya Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In large skillet, saute green pepper and onions in butter until tender.
2
In a bowl, combine the flour, cornmeal, baking soda and salt.
3
In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
4
Fold in the ham, sausage and green pepper mixture.
5
Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan.
6
Bake at 425u00b0 for 20-25 minutes or until a toothpick inserted near center comes out clean.
7
Serve warm.
8
Refrigerate leftovers.

1359

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup green pepper, chopped, 1/2 cup green onion, chopped, 3 tablespoons butter, 1 1/4 cups flour, and more.

Yes, Hambalaya Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hambalaya Cornbread

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