CREAMED HAM ON TOAST
Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi
Provided by Taste of Home
Time 20m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.
Nutrition Facts :
CREAMED HAM
Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!
Provided by Lorac
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter over medium heat until onions are transparent.
- Add flour and stir until well combined.
- Remove pan from heat and add milk slowly while stirring.
- Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
- Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
- Add garnish, before serving.
CREAMED CORN & HAM CASSEROLE
I found this recipe in my mailbox and tweaked it because I don't care for jalapenos, which were in the original. This is another wonderful comfort food dish! Photo: allrecipes.com
Provided by Ellen Bales
Categories Casseroles
Time 2h35m
Number Of Ingredients 11
Steps:
- 1. Spray the slow cooker with cooking spray. Place the corn into the slow cooker. Add cream cheese, butter, green peppers and onion, and ham.
- 2. Cover and cook on HIGH until butter and cream cheese are melted, about 30 minutes.
- 3. Stir in the shredded cheddar, cover, and cook on HIGH for about 2 hours.
- 4. (Optional) After the first hour and a half, top with breadcrumb mixture and crumbled bacon. Turn setting to LOW for the last 1/2 hour.
- 5. TO MAKE TOPPING: Cook 4 slices of bacon until crisp; drain on paper towels. Melt 2 Tbsp. butter in microwave. Tear up 3 slices bread into small crumbs and mix with melted butter. Spread the buttered crumbs over the corn mixture in the slow cooker and top with crumbled bacon. Continue cooking, covered, for another 1/2 hour, as stated above.
HAM AND BROCCOLI CORNBREAD
Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CREAMED HAM AND EGGS OVER CORNBREAD
This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.
Provided by Lorraine of AZ
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
- Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
- Add the milk, whisking or stirring constantly, until sauce begins to thicken.
- Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
- Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
- NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
- NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
- NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.
Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4
CREAMED CORN SKILLET CORNBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
CREAMED HAM ON CORN BREAD
Denise Hershman of Cromwell, Indiana tops pieces of corn bread with a cheesy sauce chock-full of ham to make a satisfying and economical supper. 'At only 45 cents a serving, this is one budget meal our family loves,' she writes.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl, combine corn bread mix, egg and milk until blended. Spread into a greased 8-in. square baking pan. Bake at 400 degrees F for 18-20 minutes.
- Meanwhile, in a saucepan, melt butter; stir in flour, mustard and salt until smooth. Add milk. Bring to a boil; boil and stir for 2 minutes. Stir in cheese until melted. Add ham and heat through. Cut corn bread into squares; top with creamed ham.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 32.3 g, Cholesterol 81.9 mg, Fat 21 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 9.7 g, Sodium 1310.7 mg, Sugar 7.9 g
CREAMED HAM ON CORN BREAD
Denise Hershman of Cromwell, Indiana tops pieces of corn bread with a cheesy sauce chock-full of ham to make a satisfying and economical supper. 'At only 45 cents a serving, this is one budget meal our family loves,' she writes.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl, combine corn bread mix, egg and milk until blended. Spread into a greased 8-in. square baking pan. Bake at 400 degrees F for 18-20 minutes.
- Meanwhile, in a saucepan, melt butter; stir in flour, mustard and salt until smooth. Add milk. Bring to a boil; boil and stir for 2 minutes. Stir in cheese until melted. Add ham and heat through. Cut corn bread into squares; top with creamed ham.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 32.3 g, Cholesterol 81.9 mg, Fat 21 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 9.7 g, Sodium 1310.7 mg, Sugar 7.9 g
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