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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 cup green pepper, chopped
• 1⁄2 cup green onion, chopped
• 3  tablespoons butter
• 1 1⁄4 cups flour
• 1  cup yellow cornmeal
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 2  eggs, beaten
• 2  cups buttermilk
• 1  cup cooked ham, diced
• 1⁄3 lb bulk pork sausage, cooked and drained

Directions

1. In large skillet, sauté green pepper and onions in butter until tender.
2. In a bowl, combine the flour, cornmeal, baking soda and salt.
3. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
4. Fold in the ham, sausage and green pepper mixture.
5. Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan.
6. Bake at 425° for 20-25 minutes or until a toothpick inserted near center comes out clean.
7. Serve warm.
8. Refrigerate leftovers.