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Ingredientes
- 1 x recipe cumin corn bread cooled to room temperature
- 3 Tbsp. 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 Tbsp. sugar
- 1Â 1/2 tsp double-acting baking pwdr
- 1/2 tsp salt
- 1 c. lowfat milk
- 1 lrg egg beaten lightly
- 1 Tbsp. unsalted butter melted and cooled
- 2 tsp cuminseed
Direcciones
- Cut the corn bread in half and cut each half crosswise into 4 pcs (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 possibly plastic wrap.
- To make cumin corn bread:In a bowl stir together the flour, the cornmeal, the sugar, the baking pwdr, and the salt, add in the lowfat milk, the egg, the butter, and the cuminseed, and stir the mix till 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 min, or possibly till it pulls away from the sides of the pan and the top is golden brown, and invert it onto a cutting board.
- Makes 8 sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 770g | |
| Calories 1602 | |
| Calories from Fat 343 | 21% |
| Total Fat 38.7g | 48% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 1705mg | 71% |
| Potassium 1351mg | 39% |
| Total Carbs 243.2g | 65% |
| Dietary Fiber 9.3g | 31% |
| Sugars 48.66g | 32% |
| Protein 66.42g | 106% |
