Cast Iron Ham and Corn Spoonbread
This easy cast iron ham and corn spoonbread combines Honey Jiffy corn muffin mix, sweet corn, diced ham, shredded cheese, sour cream and green onions for a cheesy, savory side dish. Baked until golden in a cast iron skillet, it's perfect for Thanksgiving, Christmas or alongside your favorite smoked meats. Make it in the oven or on your Pit Boss pellet grill. Copy
Equipment
- 10–12 inch cast iron skillet
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or silicone spatula
- Pit Boss pellet grill or oven
- Heat-resistant gloves
Ingredients
- 1 box 8.5 oz Honey Jiffy Corn Muffin Mix
- 1 can 15 oz whole kernel corn, drained
- 1 can 14.75 oz cream-style corn
- 1 cup diced fully cooked ham
- 1 cup shredded cheddar or cheddar-blend cheese
- 1 cup sour cream
- ½ cup unsalted butter melted
- ¼ cup chopped green onions divided
- Butter or cooking spray for greasing skillet
Instructions
- Preheat the oven or Pit Boss pellet grill to 375°F. Lightly grease a 10–12 inch cast iron skillet.
- Drain the whole kernel corn, dice the fully cooked ham, shred the cheese and chop the green onions.
- In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream and melted butter.
- Add the Honey Jiffy corn muffin mix and stir until just combined.
- Fold in the shredded cheese, diced ham and most of the chopped green onions, reserving some for garnish.
- Transfer the mixture to the prepared cast iron skillet and spread into an even layer.
- Bake at 375°F for approximately 40–50 minutes, or until the top is golden brown, the edges are lightly browned and the center is set. Add time as needed for a deeper skillet.
- Remove from the oven or grill and allow the spoonbread to rest for 10–15 minutes.
- Garnish with the reserved chopped green onions and serve warm directly from the cast iron skillet.
Notes
- No eggs: This version is made without eggs, resulting in a soft, scoopable corn casserole.
- Ham: Use fully cooked ham. Leftover smoked or holiday ham works well.
- Cheese: Sharp cheddar, mild cheddar or a shredded cheese blend all work.
- Corn: Frozen corn can replace the whole kernel canned corn if thawed and drained.
- Skillet size: A deeper skillet may require additional baking time.
- Make ahead: Dice the ham, shred the cheese and measure ingredients ahead of time. Mix the batter just before baking.
- Storage: Refrigerate leftovers within two hours and enjoy within 3–4 days. Reheat to 165°F.
- Grill option: Bake on a Pit Boss, Traeger or other pellet grill at 375°F using indirect heat.
- Ham: Use fully cooked ham. Leftover smoked or holiday ham works well.
- Cheese: Sharp cheddar, mild cheddar or a shredded cheese blend all work.
- Corn: Frozen corn can replace the whole kernel canned corn if thawed and drained.
- Skillet size: A deeper skillet may require additional baking time.
- Make ahead: Dice the ham, shred the cheese and measure ingredients ahead of time. Mix the batter just before baking.
- Storage: Refrigerate leftovers within two hours and enjoy within 3–4 days. Reheat to 165°F.
- Grill option: Bake on a Pit Boss, Traeger or other pellet grill at 375°F using indirect heat.