JERKED HAM CORN BREAD

By BobD

Ingredients

• 8 SERVINGS
• 1 1/4 cups cornmeal (not coarse)
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups well-shaken buttermilk
• 1 stick unsalted butter, melted
• 1 1/2 cups chopped cooked ham (1/2 lb)
• 1 tablespoon olive oil
• 1/2 tablespoon jerk seasoning paste
• EQUIPMENT: a 10-inch cast-iron skillet

Preparation

Step 1

Preheat oven to 450F with rack in middle.

Whisk together dry ingredients in a large bowl.

Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.

Cook ham in oil in skillet over medium heat, stirring, 3 minutes.

Add jerk paste and cook, stirring, 1 minute.

Transfer ham to batter with a slotted spoon and stir, then pour back into hot skillet.

Bake until a wooden pick inserted into center comes out clean, 15 to 20 minutes.

Cool in skillet 5 minutes, then invert onto a platter and serve warm or at room temperature.