Tender wedge of spoonbread jiggles on a plate.

Country Ham Spoon Bread

Ham bits make spoon bread taste great," Tom says about this dish that is pudding like in its consistency.

  • Prep Time: 20 minutes minutes
  • Yield: 15 Servings
  • 4 cups chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 cup half-and-half
  • 1 tbsp salt
  • 1 ½ cups cornmeal
  • 2 egg whites, reserve yolks
  • 1 tsp baking powder
  • ¼ lb butter (1 stick)
  • 2 egg yolks
  • 1 egg
  • 4 ears corn remove kernels from cob
  • 1 cup diced ham
  • 1 cup grated cheddar cheese
  • 1 tbsp flat-leaf parsley
  • 1 cup sliced scallions
  • Black pepper
  • Worcestershire sauce
  • Hot sauce
  • Grease a 10 x 12-inch baking tray with vegetable spray. Preheat a convection oven to 375°F (400°F for conventional oven).
  • In a saucepan, bring the chicken stock, milk, cream, sugar, and half-and-half to a simmer. Pour the salt and cornmeal into the mixture and stir well. Bring to a simmer again and reduce the heat.
  • Whip the egg whites to soft peaks and add the baking powder.
  • Fold the butter, egg yolks, egg, corn, ham, cheese, parsley, and scallions into the corn meal mixture. Add the egg whites. Add ingredients in slowly.
  • Add the black pepper, Worcestershire sauce, and hot sauce to taste. Pour the mixture into the pan and bake for 30 minutes uncovered. Cover with aluminum foil and cook 30 minutes at 300°F or until set.

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