Cornbread with Ham, Onions and Tomatoes. Great recipe for Cornbread with Ham, Onions and Tomatoes. We have fried just about everything in cornbread here in Florida. If you need the calories this is for you.
Place corn in a large stockpot; add water to cover. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil. You can cook Cornbread with Ham, Onions and Tomatoes using 13 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Cornbread with Ham, Onions and Tomatoes
- It's 1/2 pound of smoked ham.
- You need 1/4 cup of lard.
- It's 15 ounces of canned diced tomatoes with their juices.
- It's 1-1/2 tablespoons of chives.
- You need 1 tablespoon of green onion.
- Prepare 1-1/2 cups of buttermilk cornbread mix.
- Prepare 1/2 cup of self rising flour.
- Prepare 1 teaspoon of double acting baking powder.
- Prepare 1 cup of water.
- Prepare 1/3 cup of finely chopped bell pepper.
- You need 1 of large egg.
- Prepare 1 teaspoon of salt.
- You need 1 tablespoon of sugar.
In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. These muffins are easy to eat all by themselves or slice in half and shove some ham in the middle. Corn Muffins Are Better With Tomato & Green Onion.
Cornbread with Ham, Onions and Tomatoes step by step
- Get the ham that has the least amount of white streaks in it. Remove the white tough membrane. Chop the onions, chives, and bell pepper. Mince the ham..
- Mix the lard, flour, cornbread mix, egg, sugar, baking powder, pepper, onion mixture, ham, and salt. Add the tomato and its juices. Then finally stir in the water..
- Heat the lard it will smoke, it will burn, if you're not careful. Spoon in a clump and fry. Turn often or it will char. Pile them on a paper towel till all are done. I hope you enjoy!!.
I love a simple corn muffin on the side of ribs or a pork chop, but juicy tomatoes, savory green onions and cheese take it over the top so they can stand alone in a bread basket or sing great. Remove the husks and silks from the corn cobs and rinse well. Slice off a bit of the tip end to create a flat top. Stand the corn in a wide bowl or pie plate on the flat end. With a y-peeler, sharp knife, or special corn cutting tool, cut the kernels from the cob.
