Baked Ham Cornbread

created by Stephen Chavez

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Cornbread is food for the soul and the cornerstone of Soul Food. Try this local flavor inspired Tex-Mex take on cornbread that adds jalapeños, fresh corn kernels, and shredded cheese. Bring together the taste of the South and the Southwest with LatinoFoodie's take on classic cornbread.

Cook Time: 40 min

Servings: 12 Servings


  • 1 cup plus 2 tbsp cornmeal
  • 1 cup all-purpose flour
  • 1 ½ tsp. salt
  • 1 tsp. baking soda
  • 1 tbs. baking powder
  • ½ cup unsalted butter, softened
  • ¼ cup sugar (up to ½ cup depending on how sweet you like it)
  • ½ cup sour cream
  • 2 large eggs
  • 1 ¾ cups whole milk
  • 1 cup corn
  • 1 cup shredded Monterey Jack or Cheddar
  • 2 jalapenos, roasted, peeled, seeded, diced
  • 2 FARMER JOHN® Original Ham Steak 6 oz., cooked according to packaging


Preheat oven to 400°F.  Grease an 8×12 baking dish.

In a large bowl, sift together the cornmeal, flour, salt, baking soda, and baking powder.  Set aside.

In a separate bowl, cream the butter and sugar with a hand/stand mixer.  Continue to mix while adding the sour cream and eggs until fully incorporated.  Alternating a third at a time, mix in the milk and the cornmeal mixture.  Fold in the corn, cheese, jalapenos and ham.

Pour mixture into your prepared baking dish and bake for about 40 minutes or until a skewer comes out clean.  Your bread should be browned on top and the center should spring back when touched.  Allow to cool completely before serving.