I decided to pull the leftover Thanksgiving ham out of the freezer yesterday so I could make a winter classic at our house (yes we had ham for thanksgiving because very few in our family like turkey). I had the last little bit of a spiral cut ham that was perfect for a crockpot of ham n beans.
And you can’t have ham n beans without the cornbread. I accidentally stumbled upon my favorite way to fix cornbread. I went to get the milk out of the fridge to mix up my Jiffy box of cornbread and the milk was expired so I found an alternative – sour cream. Let me tell you, sour cream does amazing things to corn bread. I’ve made some alterations since and here is what I’ve settled with. If you like a light fluffy, moist cornbread give this a try. If you like a denser cornbread this probably won’t be your favorite.
Sour cream cornbread
1 box of Jiffy cornbread mix
1/3 cup sour cream
1/4 cup heavy whipping cream (you can substitute milk too)
Heat oven to 400 degrees F. Mix all ingredients. Grease an 8x8in Pyrex or small casserole dish. Pour batter into greased Pyrex. Bake for 15-18 min.
When it comes to ham n beans, I like thick hearty ham n beans. Watered down ham n beans will completely saturate my cornbread and I just can’t have that. My go to recipe is a no frills, easy crock pot recipe that I found in Pinterest.
Check it out here!
If I have onion on hand, I dice up half of an onion and add it instead of onion powder. I also add some garlic powder.