This recipe is adapted from a Better Homes and Gardens cookbook featuring hamburger and other ground meats. I didn't have some of the ingredients it called for (such as ground ham), and wanted to make a smaller amount for our smaller family. So I made a few adjustments here and there, and this is what I came up with. The fruity sauce and mildly sweet cornbread topping go really well with the savory ham loaf.
Corn Bread-Topped Ham Loaf
10 oz. ham (I used the extra-processed kind that comes in a big loaf. We've been using this same chunk of ham for meals upon meals - it lasts forever and there's so much of it!)
1 large egg
1/3 cup milk
1/2 cup soft bread crumbs
1/4 cup chopped onions
1/4 cup peach or apricot jam
1/4 cup fruity salsa (I used Sam's Club Peach Pineapple Chipotle Salsa)
Corn Bread Topping:
1/2 cup all-purpose flour
1/4 cup plus 2 tbsp. cornmeal
1 tbsp. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/2 cup milk (actually, we're running low on milk so I added 3 tbsp. dry milk powder to the dry ingredients and 1/2 cup water to the wet. It worked great)
2 tbsp. melted butter or margarine
I had an interesting time with the ham. The recipe called for ground ham, but I had to improvise. I cut up the ham and stuck it in the blender with the egg and milk. It took some working to get it all chopped up. Just blend for a few seconds, then turn it off and press the goop down, letting out the air pockets, then blend for a few more seconds. It's okay if there are still some kinda big chunks of ham left - it adds to the overall texture.
After the ham has been ground up in the blender with the egg and milk, scoop it out into a bowl and stir in the bread crumbs and chopped onion. Press mixture into a deep 8x8-inch baking dish (I used my 2 1/2 qt. casserole). Bake at 350 degrees for 30 minutes.
While the meat is baking, combine the jam and the salsa; set aside.
Prepare the corn bread topping by mixing all the dry ingredients(1st 5 ingredients) in one bowl and all the wet ones(last 3 ingredients) in another bowl. Set aside.
When the meat is done baking, remove from oven and turn temperature up to 400 degrees. Spread jam/salsa mixture over the meat.
Add the wet corn bread ingredients to the dry ingredients and mix just until moistened. Spread over the sauce-topped meat. Bake at 400 for another 20 minutes or until the corn bread is done.
I'm assuming this was a successful venture, because Jeff says, "That was the most delicious thing I've ever eaten!" And he's been standing over my shoulder making sure I write that. And he says to make sure I write that he wants this on his birthday.