Ham Cheddar Broccoli Cornbread Cakes

Ham cheddar broccoli cornbread cakes bring savory cornbread, diced cooked ham, tender broccoli, and melted cheddar together in individual baked portions. The cornmeal gives them a pleasantly hearty crumb, while the cheese adds richness and browned edges.

They work as a side for soup, a warm addition to brunch, or part of a simple lunch with salad. This version uses a muffin tin for easy portions. If you prefer the casserole-style serving shown in the photo, there is also a baking-dish variation below.

Why These Savory Cornbread Cakes Work

• A balanced batter: Cornmeal supplies texture, and flour helps hold the ham, vegetables, and cheese together.
• Small, even pieces: Finely chopped fillings spread through the batter instead of settling in large pockets.
• Briefly softened broccoli: A quick steam gives fresh florets a head start before baking.
• Individual portions: Muffin wells give each cake its own browned outside.

These are baked cornbread cakes, not fried patties. They should have a tender, bread-like center rather than the dense texture of a fritter. The key is to keep the broccoli dry and stop stirring once the batter comes together.

Ingredients and Substitutions

• 1 cup plain fine- or medium-ground cornmeal, not self-rising cornmeal mix
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt, or less if your ham is especially salty
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil, plus a little for greasing the pans
• 1 cup fully cooked ham, finely diced
• 1 cup fresh broccoli florets, measured after chopping into small pieces
• 1 cup shredded cheddar cheese

Cornmeal: Use plain fine- or medium-ground cornmeal. Very coarse cornmeal can make the crumb gritty. Self-rising cornmeal mixes already contain other ingredients, so they are not a direct substitute for the measured cornmeal, flour, and baking powder here.

Cooked ham: Dice it small so every cake gets some. Leftover baked ham or fully cooked packaged ham works, provided it has been stored properly and is still safe to use. A salty ham may need less added salt in the batter.

Broccoli: Chop the florets into small pieces and avoid thick, woody stems. If using a tender peeled stem, dice it very finely. Steaming fresh broccoli briefly before mixing helps keep it from staying crunchy in the finished cakes.

Cheddar: Sharp cheddar gives a more pronounced flavor, while mild cheddar works for a gentler version. Shredding from a block is useful for even melting, but packaged shreds can be used too.

Milk, eggs, and oil: These bring the batter together and help keep the crumb tender. Neutral vegetable oil keeps the flavor focused on the cornmeal and savory fillings.

How to Make Ham Cheddar Broccoli Cornbread Cakes

1. Prepare the pans and broccoli

Heat the oven to 400 degrees F. Grease about 16 standard muffin wells, including the upper edges; use a second pan for the extra batter. Briefly steam the chopped broccoli for 2 to 3 minutes, just until bright green and beginning to soften. Drain, spread out to cool, and pat dry. Cut any remaining large pieces smaller.

2. Combine the dry ingredients

Whisk the cornmeal, flour, baking powder, and salt together in a large bowl, breaking up any baking powder lumps.

3. Mix the batter

In a separate bowl, whisk the milk, eggs, and 1/4 cup oil. Add to the dry mixture and stir gently just until no dry pockets remain. Fold in the cooked ham, cooled dry broccoli, and cheddar without beating the batter.

4. Portion and bake

Divide the batter between the greased muffin wells, filling each about three-quarters full. Expect about 14 to 16 cakes, depending on the pan. Bake for 20 to 25 minutes, checking at 18 minutes, until golden and set in the center. A toothpick inserted into a bread portion should come out without wet batter; melted cheese may cling to it. With leftover ham, check that the centers reach 165 degrees F.

5. Rest briefly and serve

Let the cakes stand in the pans for about 5 minutes. Loosen the edges gently, transfer to a rack, and serve warm. Refrigerate leftovers promptly rather than leaving the ham-and-cheese cakes at room temperature.

Baking-Dish Variation

For a sliceable cornbread bake, grease an 8-inch square baking dish and spread the same batter evenly inside. Bake at 400 degrees F, beginning your checks at 25 minutes. Expect approximately 25 to 35 minutes, with additional time if the center is still wet; the pan material and batter depth affect the finish.

Look for a golden surface and a center that is set rather than jiggly. Test a bread portion with a toothpick, avoiding a cheese pocket. When using leftover ham, check that the center reaches 165 degrees F. If the surface browns before the center finishes, cover it loosely with foil.

Rest the bake for about 10 minutes before cutting into squares. A much larger baking dish produces thinner pieces and a different baking time, so do not assume the muffin timing applies to every pan.

Tips for Tender Cakes and Browned Edges

Dry the broccoli. Water clinging to steamed or thawed broccoli can leave damp spots in the crumb. Drain thoroughly, let the steam escape, and blot before folding it into the batter.

Keep the pieces small. Large florets make portioning awkward and can create gaps where a cake breaks apart. Small pieces also distribute the ham and cheese more evenly.

Use a light hand. Stirring the flour mixture too much can make the cakes tougher. Combine the wet and dry ingredients just enough to remove dry pockets, then gently fold in the fillings.

Grease the edges as well as the wells. Cheese near the top can stick to an ungreased rim. Letting the cakes rest briefly makes them easier to release, but move them to a rack after that short rest so their bottoms do not sit in steam.

Check early. Dark metal pans may brown the cakes more quickly. Start checking before the full time is up and use the center, not just the color of the top, to decide when they are ready.

Ways to Serve Them

Serve the cakes warm with vegetable soup, tomato soup, a leafy salad, or roasted vegetables. They also fit beside scrambled eggs at brunch. Because the batter already contains ham and cheese, a simple vegetable side keeps the plate balanced.

For another individual breakfast option, try ham and Swiss baked egg cups. If you enjoy ham with a creamy potato base, see country ham scalloped potato casserole.

For more cornbread-centered meals, the Southern chicken cornbread stuffing pockets use a pastry shell, while country chicken green bean cornbread pie has a baked topping. Each offers a different way to turn familiar savory ingredients into a warm meal.

Make-Ahead, Storage, and Reheating

You can measure the dry ingredients, shred the cheese, and prepare the ham and broccoli ahead. Refrigerate the perishable ingredients separately. Mix the batter shortly before baking rather than leaving it overnight after the baking powder is wet.

Refrigerate baked cakes within 2 hours, or within 1 hour when the temperature is above 90 degrees F. Store covered at 40 degrees F or below and use within 3 days. If the ham was already close to the end of its safe storage time, use the cakes sooner; baking is not a way to rescue old or improperly stored meat.

Reheat leftovers until the center reaches 165 degrees F. The USDA guide to leftovers explains prompt chilling and reheating. A loosely covered oven-safe dish helps protect the cakes from drying, or microwave individual portions in short intervals until evenly hot.

For longer storage, wrap cooled portions and freeze airtight for up to 2 months for best quality. Thaw in the refrigerator and reheat thoroughly. Freezing individual cakes makes it easier to take out only what you need.

Frequently Asked Questions

A Savory Cornbread Side to Share

Serve these ham cheddar broccoli cornbread cakes warm while the cheddar is soft and the edges are lightly browned. Their small portions make them easy to pair with soup, pack with lunch, or add to a weekend brunch spread.

Ham Cheddar Broccoli Cornbread Cakes

Savory baked cornbread with cooked ham, broccoli, and cheddar.

Prep: 15 min | Cook: 25 min | Total: 45 min

Servings: 16 cakes

Ingredients

• 1 cup plain fine- or medium-ground cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt, less for salty ham
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil, plus extra for pans
• 1 cup fully cooked ham, finely diced
• 1 cup finely chopped fresh broccoli florets
• 1 cup shredded cheddar cheese

Instructions

1. Heat oven to 400 degrees F. Grease 16 standard muffin wells. Steam finely chopped fresh broccoli 2 to 3 minutes; drain, cool, and pat dry.
2. Whisk cornmeal, flour, baking powder, and salt in a bowl. Separately whisk milk, eggs, and oil.
3. Stir wet ingredients into dry just until combined. Gently fold in cooked ham, dry broccoli, and cheddar.
4. Fill wells three-quarters full; yield is about 14 to 16 cakes. Bake 20 to 25 minutes, checking at 18. Centers must be set, without wet batter, and reach 165 degrees F when using leftover ham.
5. Rest in pans 5 minutes, loosen edges, and transfer to a rack. Serve warm and refrigerate leftovers promptly.

Nutrition

• Calories:
• Fat:
• Carbs:
• Protein:

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