Southwestern Style Cornbread Recipe with Ham and Cheddar

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Southwestern Style Cornbread Recipe with Ham and Cheddar

This recipe will make the perfect side or main dish! It’s a great way to use up any leftover ham (or if you don’t have leftover, you can buy a piece from the deli.) If you have a favorite homemade cornbread recipe feel free to use it. In the interest of time, I used a boxed mix.  Jiffy Cornbread Mix is our go-to!

This recipe will feed a lot of people, so try taking this to your next dinner with friends or a family potluck. A 13×9 pan serves about 12-15 people.

Southwestern Style Cornbread

  1. 3 boxes of Jiffy Cornbread Mix prepared
  2. 1 cup of diced ham ( use leftover or you can purchase a 1/4 inch thick piece from the deli)
  3. 1 cup shredded cheddar, pepper jack or your favorite cheese
  4. 1 jalapeno – fine dice
  5. 1/4 small onion- fine dice
  6. 1 small tomato- chopped
  7. 1 ear of corn- peel and remove corn from cob
  8. salt/pepper to taste
  9. 1 tablespoon olive oil
  1. Preheat the oven according to the package instructions
  2. Grease a 13×9 pan with butter
  3. Saute (in olive oil) the ham and veggies until tender ( only about 2-3 minutes for added flavor)
  4. Add the ham, veggies, shredded cheese to the prepared cornbread batter, mix well
  5. Pour evenly into pan
  6. Bake according to package instructions.
  7. Serve warm OR cooled!



The Easiest 3 Step Loaded Baked Potato Salad


The Easiest 3 Step Loaded Baked Potato Salad

3 Step Loaded Baked Potato Salad

Crispy bacon. Cheddar cheese. Sour Cream. All yummy ingredients that help make this a great addition to any meal, especially your next BBQ! Show off with this easy, Loaded Baked Potato Salad. Who knew it would be so easy to make potato salad? One pot, one bowl, a spoon and measuring cup is all you need. Last time I purchased potato salad from the deli it was $5.99 lb. I made this potato salad with ingredients I already had right in my refrigerator!

What you need:

4 large potatoes
1/4 cup mayo
1/4 cup sour cream
1/2 cup cooked crispy bacon (or bacon bits)
1/2 cup shredded cheddar cheese
green onion to garnish
salt & pepper to taste

What to do:

  1. Wash, dry and cut potatoes into bite size pieces. Boil on Medium high until fork tender. Drain, rinse with cool water, set aside.
  2. In a medium bowl mix together the mayo, sour cream, bacon, cheese, salt & pepper.
  3. Add the potatoes, cover and refrigerate until cold. About an hour.

Tip* This salad is best if made in the morning or the day before. Add a spoonful of mayo or sour cream the next day if necessary.


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