This layered corn bread "sandwich" baked in the oven is a great accompaniment for steaming soup and a salad.—Christa Habegger, Greenville, South Carolina
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2/3 cup whole milk
- 2 eggs
- 1/4 pound thinly sliced deli ham
- 6 slices cheddar cheese
- In a large bowl, combine the corn bread mixes, milk and eggs. Pour half of the batter into an 11-in. x 7-in. baking dish coated with cooking spray. Layer with ham and cheese; carefully spread remaining batter over the top.
- Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 10 servings.
Originally published as Ham 'n' Cheddar Corn Bread in Quick Cooking January/February 2006, p6
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