| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe cumin corn bread; cooled to room |
|
|
; temperature |
| 3 |
tb |
Honey mustard; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 1/2 |
lb |
Thinly sliced prosciutto; (available at |
|
|
; specialty foods |
|
|
; shops and |
|
|
; supermarkets) |
| 1/2 |
lb |
Thinly sliced Munster |
| 3/4 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
lg |
Egg; beaten lightly |
| 1 |
tb |
Unsalted butter; melted and cooled |
| 2 |
ts |
Cuminseed |
INSTRUCTIONS
FOR CUMIN CORN BREAD
Cut the corn bread in half and cut each half crosswise into 4 pieces (each
about 4 by 2 inches). Halve each piece horizontally with a serrated knife
and spread the bottom halves of the corn bread with some of the mustard.
Layer the bottom halves with the prosciutto and the Munster, cover the
sandwiches with the top halves of the corn bread, and wrap each sandwich in
foil or plastic wrap.
To make cumin corn bread:
In a bowl stir together the flour, the cornmeal, the sugar, the baking
powder, and the salt, add the milk, the egg, the butter, and the cuminseed,
and stir the mixture until it is combined. Spread the batter in an even
layer in a greased 8-inch-square baking pan, bake the corn bread in the
middle of a preheated 425F. oven for 20 to 25 minutes, or until it pulls
away from the sides of the pan and the top is golden, and invert it onto a
cutting board.
Makes 8 sandwiches.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
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