Warm and crumbly cornbread falls into the realm of comfort food.

While I’m not a Southerner, I’ve always appreciated the quick simplicity of Cornbread. Over the years, I’ve come up with my own version, layered  with salty and spicy flavors. Those include cooked, diced ham and minced jalapeño peppers. I also prefer an undertone of onion flavor so we cooked onions until most of their liquid was evaporated and their essence became sweetly concentrated. That added just the savory quality I was looking for.

There are a million cornbread recipes out there so why bother with this one? Well, it’s a great use for a bit of leftover baked ham (I especially like Boar’s Head Sweet Slice ham).… Continue Reading