I'm usually not one to adulterate my cornbread with inclusions, but this looks darn tasty.
Brad
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Ingredients
1 pound ham, diced to ¼” cubes
1 onion, diced medium
8 ounces extra sharp Cheddar cheese, shredded or diced fine
1/2 cup flour
1 1/2 cups yellow cornmeal not self-rising
1 teaspoon baking soda (aluminum free, if possible)
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
5 tablespoons butter
1 1/4 cups buttermilk
bacon grease or butter for the pan
Instructions
Preheat oven to 425°F
In a heavy cast-iron skillet, ham cubes and diced onion together over medium low heat until onions are tender and ham begins to crisp slightly. Set aside and add 3 tablespoons butter to melt.
In a large mixing bowl, whisk together all of the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Add ingredients from skillet to wet ingredient bowl and incorporate. Scrape skillet bottom thoroughly to get all the bits and pieces.
Add remaining butter to skillet and return to oven to heat. Watch carefully to ensure the butter does not burn.
Combine all ingredients and incorporate thoroughly.
Remove the skillet from oven. Roll slightly to spread out melted butter and and pour in batter. Bake for approximately 30 minutes until the top is browned and set, and an inserted toothpick comes out clean.