Ham and Beans and Cornbread

Family came from out-of-state to visit for Easter and a few days afterward, which was great. (Thanks, Family!) They even brought us an Ossian ham to fix for Easter dinner, which was scrumptious! Definitely pick one of these up if you’re in the area, or order one if you want an extra-special treat.

Cooking is magick at our house and one of our favorite things about fixing a big ham is making ham and beans from the drippings and bone. This time we went all out and made greens and cornbread to go with it. I sent the cornbread recipe home with Family and decided I wanted to share it here as well. Enjoy, and I’ll try to remember to take pictures next time.

Studio Raziel Cornbread
This will make two #5 cast iron skillet’s worth, depending on how thick you like your cornbread. If you want less, just halve the dry ingredients, but keep the full egg. You can make it in a larger skillet, if that’s what you have. Be sure to watch your cooking time and monitor for doneness. I also mix up my baking powder fresh each time (2 parts cream of tartar to 1 part baking soda), so that’s how it’s listed in the recipe.

1 and 1/2 cups cornmeal (try the bulk section of your co-op for different local varieties)
1 and 1/2 cups all-purpose flour
2 tablespoons cream of tartar
1 tablespoon baking soda
pinch of salt
1 egg
water or milk

Pre-heat oven and cast iron skillets to 400 degrees. Mix dry ingredients in a large mixing bowl. Stir in egg. Stir in enough water or milk (or combination if you prefer) to bring dry ingredients to a batter consistency. When oven and skillets are hot carefully remove the skillets from the oven and butter the insides of the skillets. It works better to do this now with a pat of butter and a butter knife, rather than trying to do it with the cold skillets. Pour the batter into the skillets, filling each skillet no more than half full. You can do less, if you like the crunchy bits of the cornbread better than the flaky inside. You may need a third skillet, though. You can also do this rotationally if you only have one cast iron skillet.

Put the filled skillets back in the oven and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean and cornbread has pulled away from the sides of the skillet slightly. Cool for 5 minutes in the skillet, then cut and serve or flip cornbread out onto a wire rack. Allow to cool completely before storing.

You can also add 1 or 2 tablespoons of honey to the batter if you like your cornbread sweet.

Have Fun!

Advertisement