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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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 tablespoon olive oil |
1/2 tablespoon jerk seasoning paste |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Whisk together dry ingredients in a large bowl.
3. Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
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.
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