Ranch Cornbread

This isn’t your basic cornbread. Diced ham, sharp cheddar, red bell pepper, and pimentos get folded right into the batter, turning a simple side into something hearty enough to stand on its own. Baked in a screaming hot cast-iron skillet, it comes out with a golden crust that crackles when you cut through it.

Preheating the greased skillet in the oven before pouring in the batter is the move that separates good cornbread from great cornbread. That hot iron sears the bottom of the batter on contact, creating an instant crust that’s crispy and almost caramelized while the interior stays soft and tender.

The ham and cheddar add saltiness and richness throughout, and the red bell pepper and pimentos bring pops of color and a mild sweetness that balances the savory ingredients. Every slice looks like confetti.

A touch of sugar in the batter is just enough to enhance the corn flavor without making this taste like cake. If you’re firmly in the “no sugar in cornbread” camp, you can skip it and the cornmeal will still carry the flavor.

Pro Tips

• Use a well-seasoned 9-inch cast-iron skillet; the seasoning creates a natural nonstick surface for easy release
• Don’t open the oven door during the first 20 minutes; the batter needs uninterrupted heat to rise properly
• Cut the ham into small, uniform dice so it distributes evenly through the batter
• Serve straight from the skillet for the best presentation and to keep the bottom crust crisp

Variations

• Jalapeño cheddar: Add diced jalapeños and use pepper jack instead of cheddar for a spicy kick
• Bacon version: Swap the ham for crumbled crispy bacon
• Corn kernel: Fold in a handful of frozen corn kernels for extra corn flavor and texture