Jerked Ham Corn Bread

13 ingredients
4 steps

Ingredients

  • 1 1/4 cups cornmeal (not coarse)
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups well-shaken buttermilk
  • 1 stick unsalted butter, melted
  • 1 1/2 cups chopped
  • (1/2 pound)
  • 1 tablespoon olive oil
  • 1/2 tablespoon jerk seasoning paste
  • Equipment: a 10-inch cast-iron skillet

Directions

  1. 1
    Preheat oven to 450°F with rack in middle.
  2. 2
    Whisk together dry ingredients in a large bowl.
  3. 3
    Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
  4. 4
    Cook ham in oil in skillet over medium heat, stirring, 3 minutes. Add jerk paste and cook, stirring, 1 minute. Transfer ham to batter with a slotted spoon and stir, then pour back into hot skillet. Bake until a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool in skillet 5 minutes, then invert onto a platter and serve warm or at room temperature.

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