Active Time

　　15 min

　　Total Time

　　40 min

　　

Ingredients

Makes 8 servings

　　1 1/4 cups cornmeal (not coarse)

　　1/4 cup all-purpose flour

　　1 tablespoon sugar

　　1 teaspoon baking soda

　　1/4 teaspoon salt

　　2 large eggs

　　1 1/2 cups well-shaken buttermilk

　　1 stick unsalted butter, melted

　　1 1/2 cups chopped cooked ham (1/2 pound)

　　1 tablespoon olive oil

　　1/2 tablespoon jerk seasoning paste

　　Equipment: a 10-inch cast-iron skillet

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Whisk together dry ingredients in a large bowl.

　　

Step 3

Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.

　　

Step 4

Cook ham in oil in skillet over medium heat, stirring, 3 minutes. Add jerk paste and cook, stirring, 1 minute. Transfer ham to batter with a slotted spoon and stir, then pour back into hot skillet. Bake until a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool in skillet 5 minutes, then invert onto a platter and serve warm or at room temperature.