Ham & Cheese Cornbread sliders

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SERVINGS
1
PREP TIME
10
MIN
COOK TIME
30
MIN
TOTAL TIME
40
MIN
DIFFICULTY
easy
  • For the Cornbread:
    • 1 tbsp vegetable shortening for skillet
    • 2 cups yellow cornmeal
    • 1 1/2 cups all-purpose flour
    • 2 tsp salt
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 2 tbsp sugar, optional
    • 3 eggs (beaten)
    • 2 cups milk
    • 1/4 cup melted butter
    • Melted butter for brushing the top
  • For the Sandwich:
    • 1 tbsp mayo
    • 1 tbsp chow chow
    • 1 4″ square of cornbread, sliced in half
    • 1/3 cup white cheddar, shredded
    • 1/4 lb Farmer John® honey baked ham, shaved thin
    • 1 tbsp pickled jalapenos

Make the Cornbread:

  1. Preheat oven to 425 F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.
  2. In a large mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and if using sugar.
  3. In another bowl, whisk together the eggs, milk, and butter.
  4. Combine wet and dry ingredients and stir until all ingredients are moistened. The batter will be like a thick pancake batter.
  5. Carefully, with heavy oven mitts, remove skillet from oven and turn to coat the bottom and sides with oil.
  6. Pour the cornbread batter into the skillet and return it to the oven.
  7. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean.

Assemble the Sandwich:

  1. Set the oven to broil. Meanwhile, mix together mayo and chow chow in a small bowl; set aside.
  2. Place the cornbread slices, interior side facing up, onto a nonstick baking sheet. Slather the chow chow mayo equally between the two slices and top both slices with the white cheddar.
  3. Place the baking sheet in the oven and broil until the cheese is bubbling and melted. Remove from heat and set aside.
  4. Add the ham to the bottom piece of cornbread and top with pickled jalapenos.
  5. Top with the remaining slice of cornbread and slice in half. Serve immediately.
Recipe credit: thespruceeats.com