3 Cups of Whole Buttermilk
3 Cups of Martha White’s Cornmeal Mix
1 – 8 oz. pkg. of Shredded or Chunk Sharp Cheddar Cheese (the more the better)
1- 9 oz. pkg. of Virginia Baked Ham (Chopped) or Leftover Ham
works great too!
2-4 tsps. of Chopped picked jalapenos
Tony’s Cachere’s Seasoning
1/4 of vegetable oil.
Before you mix the ingredients, begin to preheat your oven to 400 degrees. Split the Vegetable oil in 2 black iron skillets and place them in the oven to preheat.
In a large bowl, mix the Cornmeal Mix, 3 Eggs and Buttermilk. This should be about the consistency of a cake mix. (If it looks too thick, add more Buttermilk. If too thin add a little more Cornmeal Mix)
Next, mix in the cheese, chopped ham, and jalapenos. I add Tony’s Cachere’s Seasoning to taste.
When the oil is hot, carefully move the skillet around to coat the pans. Pour a little of the excess oil in the cornbread mix, but leave enough to let a little stand in the pan. Sprinkle Corn Meal Mix around the pan. It should sizzle if the oil is hot enough.
Divide the Cornbread Mixture between the two pans. You can add a little extra cheese to the top of the Cornbread Mixture.
Place in the oven and bake for about 30 minutes or until really brown on the outside. Run a metal knife of spatula around the sides of the cooked cornbread to loosen it from the pan.
Flip on a plate and put a metal knife between the plate and the cornbread to vent it so it doesn’t get soggy!
Red Kisses from my kitchen to yours!