What better way to celebrate southern traditions than by taking this southern classic, cornbread, to the next level & creating a meal out of it. My recipe was inspired by a very sweet lady in my bible study class, we clicked instantly thanks to our mutual love for food. She is an amazing cook and always brings the best dishes to share. It's packed full of fresh ham from a local farm, West Wind Farms (please check them out, they are fantastic folks and they will ship anywhere). It's moist, holds together very nicely & you still get that greatly crumbly cornbread texture that us southerns just can't get enough of. This dish truly has it all, easy to prepare, kid friendly (very versatile, can be easily adapted to your families tastes), quick to cook up & very inexpensive to make. You really have to try it, we completely feel in love with this.
Great for brunches too!!!
1/4 cup butter (1/2 stick), melted
1/2 cup milk
salt and pepper to taste (suggestion 1/2 tsp salt and 1/4 tsp pepper)
1 (8.5 oz) box corn muffin mix
1/2 medium onion, grated (approximately 1/4 cup)
2 cups cheese (divided: 1 1/2 cups inside and 1/2 cup on top)
8 oz cubed ham, chopped
5 oz fresh/frozen broccoli florets
Garnish with paprika
Preheat oven to 375F
If broccoli is fresh, place in skillet or dutch oven with 1 inch water and cook got 5-6 mins, remove, rinse with cool water to stop the cooking process and set aside.
In a large bowl whisk together the eggs, butter, milk and salt & pepper. Stir in muffin mix, onion, 1 1/2 cups cheese, ham, broccoli. Pour into a 10 in cast iron skillet and top with remaining 1/2 cup cheese, sprinkle with paprika. Place in oven for 30 -35 mins or until knife comes out clean. Let rest for 5 mins, then cut into slices, serve & ENJOY!!
Makes 8 slices