Savory Ham and Swiss Cornbread Bake

Savory Ham and Swiss Cornbread Bake


  • 1 tablespoon melted butter
  • 1 (7 ounce) pkg. Martha White® Sweet Yellow Cornbread & Muffin Mix
  • ½ cup water
  • 1 egg
  • ¼ cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 8 ounces swiss cheese, shredded or cubed
  • 1 tablespoon dijon mustard
  • pinch salt
  • pinch white pepper
  • 1½ cups diced ham
  • 2 hard boiled eggs, sliced
  • 8 asparagus spears, grilled or sauteed with olive oil and salt, and cut into bite sized pieces
  • ½ cup crushed swiss cheese flavored crackers


  1. Preheat oven to 375F.
  2. Prepare the crust: In a medium bowl, mix together melted butter, cornbread mix, water, egg and sour cream. Set aside.
  3. Prepare the filling: In a medium saucepan, melt butter over low heat. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the milk, a little at a time. Cook until thickened, about 4-5 minutes, stirring frequently. Reduce heat to low; add cheese, mustard, salt and pepper. Stir until cheese is mostly melted (I like to leave some chunks of unmelted cheese).
  4. Spread cornbread mixture into greased 10-inch cast iron skillet. Place ham, eggs and asparagus over cornbread. Pour cheese sauce over the asparagus. Top with crushed crackers. Bake at 375? for 35-40 minutes, or until crust is golden brown and middle is set. Remove from oven and cool 5 to 10 minutes. Cut into wedges.

Recipe and Photo: Jazzy Gourmet Blog / CC BY-SA


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