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!



Sweet & Spicy Skillet Chicken with Rice in 20 Minutes


Sweet & Spicy Skillet Chicken with Rice in 20 Minutes

Sweet & Spicy Skillet Chicken with Rice 

This is one of those easy, single pan in a hurry kind of dishes that you can make any time.  The ingredients are few, the cook time is short and there is virtually no prep time.  The end result is still a satisfying, homemade meal that was not handed to you in a paper bag with a bill. Sweet & Spicy Chicken with Rice can also be made ahead of time and frozen! 

What you need: 

1 1/2 pounds cooked chicken (or use 1 bag of Tyson Grilled & Ready fully cooked chicken strips)
1 tablespoon Olive Oil
1/2 red bell pepper- sliced in 1/4 inch strips
1/2 yellow bell pepper- sliced in 1/4 inch strips
1 medium carrot- julienned 
(Photo Courtesy- How To Julienne Carrots
1 jar of Frank’s RedHot Sweet Chili Sauce 
1 cup of uncooked white rice
2 cups of water

What to do:

In a large skillet on medium high, add the olive oil , then heat the chicken for about 3 minutes.

Add the carrots & peppers, stir, cook for about a minute.

Add the rice, water and 1/2 the bottle of Franks Sweet Chili Sauce. Mix.

Bring to a boil, reduce to simmer, cover and cook for about 15 minutes.  

TIP*  Cooking white rice is easy if you do this one thing….  DO NOT take the lid off during the cooking process. White rice is usually cooked by steaming. Removing the cover let’s out the steam. You may have some sticking on the bottom of your pan, but that is just part of it and better than uncooked or mushy rice. 

Top with the remaining Sweet Chili sauce and serve!



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