Southern Plantation Cornbread
By Kelly Lollman kelollman
This recipe is NOT for those who count calories. It is a decadent, tasty recipe that I love and love to share. I don't usually make it with the ham, but it is part of the original recipe, so I have included it.
butter, melted and divided
all purpose flour
half and half
heavy whipping cream
(8 1/2 oz each) corn muffin mix
1 1/2 c
1Preheat the oven to 350 degrees.
2In a saucepan, combine the flour, half-and-half cream and 1/2 cup butter until smooth; heat over medium high heat, stirring occasionally until slightly thickened. Stir in cheese until thoroughly melted.
3Add the sour cream to help cool the mixture, then add the whipping cream and beaten egg until blended. Add remaining melted butter; fold in corn muffin mix until well blended, then add the diced ham and mix until evenly distributed.
4Spread into a greased 13-in. x 9-in. baking dish.
Bake at 350° for 50-60 minutes or until set. (Do not overbake! This bread is very moist.)