Jerked Ham Corn Bread

• 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
• (1/2 pound)
• 1 tablespoon olive oil
• 1/2 tablespoon jerk seasoning paste
• Equipment: a 10-inch cast-iron skillet

1. Preheat oven to 450u0b0F 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.

cornmeal, allpurpose, sugar, baking soda, salt, eggs, wellshaken, unsalted butter, olive oil, jerk seasoning paste

Taken from www.epicurious.com/recipes/food/views/jerked-ham-corn-bread-352295 (may not work)