Hambalaya Cornbread
This delicious cornbread is laced with sausage and ham. It is practically a meal in itself. It is great to make with leftover ham and sausage.
Steps
In large skillet , saut 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.
Ingredients
green pepper, green onion, butter, flour, yellow cornmeal, baking soda, salt, eggs, buttermilk, cooked ham, bulk pork sausage