country ham cornbread potato squares

Soft, chewy cornbread with crisp edges and a savory ham and potato center is exactly what makes COUNTRY HAM CORNBREAD POTATO SQUARES RECIPE so hard to stop eating. This dish combines the rustic charm of Southern staples with a hearty texture that works for breakfast or dinner. From homemademenus.com, this recipe yields twelve generous servings in under an hour. I like to serve these warm with a drizzle of honey to balance the saltiness of the ham. Carmen Maria Márquez suggests using a cast-iron skillet for the most authentic crust possible. This one-pan wonder is perfect for busy weeknights when you need a filling side that doubles as a main course.

Why This Recipe Is a Keeper

What Makes It Special

The combination of fluffy cornmeal and tender diced potatoes creates a unique density that is both satisfying and comforting. This recipe ensures every bite is packed with protein and carbohydrates for a well-rounded snack or meal component.

The smoky flavor of the country ham permeates the bread as it bakes, creating a depth of flavor that standard cornbread lacks. It is a reliable crowd-pleaser that retains moisture better than traditional crumbly versions.

• Soft texture: The addition of cooked potatoes ensures the interior remains moist and tender for days.
• Quick method: Using pre-cooked ham and par-boiled potatoes cuts the active kitchen time down significantly.
• Bold flavor: Country ham provides a saltier, more intense profile than standard deli ham for better results.
• Great yield: This recipe feeds a large family easily, offering premium value for your weekly grocery budget.

Ingredients: What You’ll Need

Key Ingredients

Use exact measurements for the dry ingredients to ensure the leavening process works correctly and the bread rises. Substitutions should be kept to a minimum to maintain the structural integrity of the squares.

Selecting high quality country ham and fresh potatoes will make a noticeable difference in the final taste and aroma. Organic cornmeal often provides a coarser grind which improves the overall mouthfeel of the dish.

• 1 lb Country ham, diced: Provides the essential salty and smoky protein base for the squares.
• 1 lb Potatoes, peeled and diced: Adds heartiness and helps the bread maintain its soft internal moisture.
• 2 cups Cornmeal: The primary base that gives the dish its classic Southern flavor and golden color.
• 1 cup All-purpose flour: Necessary for binding the ingredients and providing a soft, cake-like structure.
• 2 cups Whole milk: Creates a rich batter that balances the dry cornmeal and flour components.
• 1/2 cup Unsalted butter, melted: Adds essential fats for a buttery flavor and a crisp exterior crust.
• 2 Large eggs: Acts as the primary binding agent to keep the squares from falling apart.
• 1 tbsp Baking powder: Ensures the cornbread rises and remains light rather than becoming too dense.
• 1 tsp Salt: Enhances the natural flavors of the corn and potatoes without overpowering the ham.
• 1/2 cup Green onions, chopped: Adds a mild onion bite and a pop of fresh color to every square.

How to Make COUNTRY HAM CORNBREAD POTATO SQUARES RECIPE

Step-by-Step

Begin by preparing your oven and baking dish to ensure a seamless transition from mixing to the heat. Consistency in the size of your potato dices will ensure they cook evenly throughout the batter.

Mixing the wet and dry ingredients separately before combining them prevents over-working the gluten in the flour. This careful approach results in a lighter crumb that is much more pleasant to eat.

1. Prep: Preheat your oven to 400°F and grease a 9×13 inch baking pan thoroughly with butter.
2. Par-boil potatoes: Boil the diced potatoes in salted water for 5 minutes until slightly tender, then drain.
3. Mix dry: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until combined.
4. Combine wet: In another bowl, beat the eggs and stir in the milk and melted butter.
5. Fold ingredients: Stir the wet mixture into the dry, then fold in the ham, potatoes, and green onions.
6. Bake: Pour the batter into the prepared pan and bake for 25-30 minutes until golden brown.
7. Finish: Let the pan cool for 10 minutes before cutting into squares and serving warm.

My Best Tips

Pro Tips

Carmen Maria Márquez recommends soaking the country ham in water for ten minutes if it is particularly salty. This extra step balances the seasoning and prevents the bread from being overly seasoned.

Always measure your cornmeal by leveling the cup with a knife rather than packing it down firmly. Packing the cornmeal can result in a dry, heavy bread that lacks the desired fluffiness.

• Rinse potatoes: Always rinse potatoes after dicing to remove excess starch for a cleaner texture.
• Preheat pan: For a crispier bottom, place the greased pan in the oven for five minutes before adding batter.
• Ham bone: If you have a leftover bone, simmer it in the milk first to extract more flavor.

Easy Variations

Simple Twists

This recipe is highly adaptable and can be modified to suit various spice preferences or dietary needs. Small additions can transform the profile from a traditional side to a spicy appetizer.

Experimenting with different cheeses or vegetables is a great way to encourage a unique family twist. Most people find that adding a bit of heat enhances the smokiness of the ham.

• Smokier: Add 1/2 tsp smoked paprika to the dry ingredients for a deeper, wood-fired aroma.
• Extra hearty: Add 1 cup of shredded sharp cheddar cheese to the batter for a gooey finish.
• Spicy kick: Incorporate 1/4 cup of diced jalapeños to balance the sweetness of the cornmeal.

Fixing Common Issues

Troubleshooting

If your squares seem too crumbly, you may have used too much cornmeal or overbaked the dish. Moisture balance is the most important factor when working with corn-based batters.

Hard potatoes are usually the result of skipping the par-boiling step before adding them to the batter. The oven time is often not enough to cook raw potato cubes all the way through.

• Bread dry: Brush the top with extra melted butter immediately after removing from the oven.
• Too thin: Ensure you are using a 9×13 pan; a larger pan will result in flat squares.

How to Serve

Serving Ideas

Serve these savory squares warm with a side of honey butter or a dollop of sour cream for a family meal. They are substantial enough to act as a standalone breakfast or a side for a holiday dinner.

This dish pairs exceptionally well with a bowl of chili or a fresh garden salad for balance. Understanding the history of Cornbread and the traditional curing of Ham adds appreciation to this classic American fusion.

Storage

Make Ahead

These squares hold up remarkably well and can be prepared a day in advance for parties. Proper storage ensures the bread remains moist and the ham stays fresh for several days.

Investing time in meal prepping these squares provides long-term value for busy households during the work week. They reheat beautifully without losing their structural integrity or flavor.

• To Store: Keep in the fridge for up to 4 days in an airtight container.
• To Freeze: Wrap individual squares in plastic and freeze for up to 3 months.
• To Reheat: Use a toaster oven or the stovetop with a splash of broth or butter.