Ham and Cheese Skillet Cornbread (Gluten-Free)

Today's Ham and Cheese Skillet Cornbread is pure comfort food. Buttermilk and cheese add a surprising creaminess while the ham adds smokiness and makes it a more luscious savory cornbread. The perfect combo!

📝 Ingredients

• 1/4 cup (28g) grated Kerrygold Aged Cheddar Cheese
• Additional green onions, optional
• 2 large eggs, at room temperature
• 1 cup (227g) buttermilk
• 2 oz (1/4 cup; 57g) Kerrygold salted butter, melted
• 1 cup (113g) grated Kerrygold Aged Cheddar or Vintage Dubliner cheese
• 1/4 cup (about 36g) thinly sliced scallions (green part only)
• 1 cup (120g) gluten-free flour blend* or all-purpose flour
• 3/4 cup (90g) gluten-free yellow cornmeal (I like Bob’s Red Mill)
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 to 1/2 tsp salt
• 1/4 lb (114g) regular ham or Tasso ham, cut into 1/4-inch cubes
• 2 tbsp vegetable oil, bacon drippings, or duck fat, etc.

👨‍🍳 Instructions

1. 1Preheat the oven to 425°F (218°C).
2. 2Warm the Ham: Pour the oil in a...: Warm the Ham: Pour the oil in a 9-inch (23cm) cast iron skillet and use a paper towel to brush the inside sides of the pan with the oil. Heat over medium heat and add the ham, cooking to infuse the flavor into the oil. When warmed through, remove from the heat and use a slotted spoon to transfer to a plate lined with paper towels. Leave the oil in the skillet.
3. 3Mix the Batter: In a medium bowl, combine...: Mix the Batter: In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk to blend thoroughly.
4. 4In another bowl, whisk the eggs with the...: In another bowl, whisk the eggs with the buttermilk and melted butter. Stir the egg mixture into the dry ingredients, whisking until just combined. Stir in 1 cup (113g) of the cheese, the scallions, and ham. Pour into the oiled skillet.
5. 5Bake the Cornbread: Place the skillet into the...: Bake the Cornbread: Place the skillet into the hot oven and bake until it is golden at the edges and a toothpick inserted in the center comes out clean, about 20 minutes. Pull out of the oven, sprinkle the remaining 1/4 cup (28g) cheese over the top, return to the oven for another 3 to 4 minutes or until the cheese is melted. Remove from the oven and cool in the pan at least 10 minutes.
6. 6Sprinkle the extra green onions over the top....: Sprinkle the extra green onions over the top. Use a small offset spatula to loosen the bread around the edges, then slice and serve.
7. 7MAKE AHEAD: You can bake it earlier in...: MAKE AHEAD: You can bake it earlier in the day, cover with foil and it will stay moist until dinner and can be served at room temperature. Don't add final onion garnish until ready to serve.