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Corn and Ham Spoon Bread Recipe

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This recipe for Corn and Ham Spoon Bread is from Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon shortening
1 package corn bread mix (12 muffin size) prepared according to package instructions
1 (17-ounce) can cream-style corn
1 1/2 cup chopped cooked ham (canned ham or canned smoked ham, found next to the tuna at store, can be used)
Optional: Brown or mushroom gravy
Optional: 4 slices of cheddar or American type cheese.
Directions:
Directions:
Put shortening in 1 1/2 quart casserole dish. Place in oven while preheating it to 425°F. Stir corn and ham into cornbread batter. Remove casserole dish from oven. Brush melted shortening around sides of casserole. Pour spoon bread mixture into hot casserole. Bake at 425°F for 35 to 40 minutes or until set. Serve immediately. For a main-course dish, heat mushroom sauce or gravy and pour over the top.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Adapted from recipe found in Minneapolis Star and Tribune about 30-some years ago. I usually skip the mushrooms and gravy and go straight for adding 4 slices of cheese on top the last few minutes of baking just enough so it melts.

 

 

 

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