Here's a recipe for you to use up leftover ham. We LOVE it and it is almost like a full meal!
Cornbread "Poh-to" Style
1 c. cornmeal
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 eggs
3 tbsp. cooking oil
1 tsp. butter
Lean bacon slices
1 c. Monterrey jack or cheddar cheese, shredded (or more)
2 jalapeno peppers, sliced or chopped (or you can add more)
1 c. onions, chopped
1 tbsp. bell pepper (I use more than this amount)
Ham bits (real ham, not lunchmeat)
1. Saute' jalapeno peppers, onion, bell pepper and ham bits
2. Beat buttermilk and eggs.
3. Add oil and butter.
4. Add cornbread ingredients.
5. Add sauteed vegetables
6. Add shredded cheese
Spray cast iron skillet with cooking spray (Pam). Lay bacon strips on the bottom of the skillet. Pour cornbread mix over the bacon. Bake 450 degrees for 20-30 minutes. Let sit 10 minutes before slicing.
Note: You can substitute 2 cups of packaged cornbread mix for the cornmeal, flour, baking soda and salt. Personally, I prefer to make my own cornbread mix.