Country Cornbread ♥

Corn bread, a great way to use up leftover ham and other tidbits
Today's recipe: Homemade cornbread made supper-substantial with ham, sun-dried tomatoes and cheese. A 'concept' recipe.

Who's looking for good ways to use up leftover ham? Me too, it seems, always. Add a bowl of soup and this homemade cornbread makes for a filling supper. [Note to Vegetarians]

NEXT TIME I'll use bigger chunks of cheese so there are pockets of cheesiness.

LEFTOVER REPORT Don't forget to refrigerate any leftovers, there's meat in this cornbread! This cornbread remained fresh and moist for the second day.

NEW PRODUCT ALERT I love-love-love what I call 'fresh' sun-dried tomatoes. They're not the dried and dusty sun-dried tomatoes that require reconstituting in boiling water, neither are they the sun-dried tomatoes soaked in oil and calories. 'Fresh' sun-dried tomatoes are fat and plump, more like dried plums/prunes. They last in the fridge for several weeks - except that they're easy to snack on, too. Good news, they've shown up recently at Trader Joe's (St. Louisans, check Dierbergs and Global Foods first, in the produce departments) so are more widely available. Like all dried fruits, sun-dried tomatoes are calorie-dense foods and it's easy to toss back a handful without thinking. See nutrition analysis for sun-dried tomatoes.

~ Baked Pasta with Ham, Tomatoes & Peas, with pasta ~
~ 15-Bean Soup, with beans ~
~ Bubble & Squeak, with potatoes ~
~ Scandinavian Pea Soup from Kitchen Parade, with split peas ~

~ one year ago this week, Green Chutney, a great last-minute appetizer recipe ~
~ two years ago today, Beet & Walnut Salad, the single highlight from a Rachael Ray 30-Minute Meal ~


Hands-on time: 25 minutes
Time to table: 1 hour
Serves 8

Preheat oven to 350F.

3 eggs
1/3 cup olive oil
1/3 cup buttermilk

1/4 pound chopped ham (I used leftover smoked ham)
1/4 pound cubed cheese (I used gorgonzola)
1 ounce (six halves) sun-dried tomatoes (not the ones in oil, the 'fresh' ones), slivered

1 cup flour, sifted to aerate before measuring
3 tablespoons cornmeal (I used yellow, stone-ground would be great)
1 teaspoon baking powder
1 teaspoon baking soda

Lightly stir flour mixture into batter, stirring just until incorporated. Turn into greased 1" round cake pan. Bake for 30 minutes or until a knife inserted into the center comes out clean. Let cool 5 minutes, cut into slices and dig in!

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This is good, I made it last night and used gruyere cheese for kind of a ham and swiss effect. The one problem is, the bread itself is really bland. I don't know if it needs salt, onion, or something, but unless you get a bite with cheese, ham, or tomato, the flavor is a bit blah.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna