Recipe information
Total Time
40 min
Yield
Makes 8 servings
Ingredients
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 pound)
1 tablespoon olive oil
1/2 tablespoon jerk seasoning paste
Equipment: a 10-inch cast-iron skillet
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Whisk together dry ingredients in a large bowl.
Step 3
Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
Step 4
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.
