Creamed Ham On Cornbread Recipes

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.

Steps:

• In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 8-in. square baking pan. Bake at 400° for 18-20 minutes. , Meanwhile, in a large saucepan, melt butter; stir in the flour, mustard and salt until smooth. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add ham and heat through. Cut cornbread into squares; top with creamed ham.

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• 1.Heat the oven to 400°F.
• 2.Spray 20 mini muffin cups with cooking spray.
• 3.Mix the muffin mix as directed on package, using the egg and milk.
• 4.Spoon the mixture into muffin cups, filling almost full.
• 5.Bake for 10 to 12 minutes or until golden brown. Remove from the pans and cool for 30 minutes.
• 6.Meanwhile, in a small bowl, mix the sour cream, preserves and mustard.
• 7.Split each mini muffin horizontally. Spread the sour cream mixture over the cut sides of the muffins.
• 8.Cut the thin ham slices in 1½-inch strips. Pleat to fit the muffins.
• 9.Fill each muffin with the ham and a couple of arugula leaves.

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.

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.

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.

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.

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.