Toasted Ham and Tomato Cornbread Sandwiches
Try this Toasted Ham and Tomato Cornbread Sandwiches recipe
Try this Toasted Ham and Tomato Cornbread Sandwiches recipe
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rice milk (or use organic raw milk)
- 1 tablespoon organic apple cider vinegar (where to buy)
- 1 cup organic gluten free flour mix
- 1 cup non-gmo organic cornmeal (like this)
- 1/4 cup sugar (note: i omitted this and it turned out grea
- 1 tablespoon aluminum-free baking powder (like this) (note: if just use 1 teaspoon)
- 2 large, organic cage free eggs
- 1/4 cup oil coconut oil (or avocado work well)
- 1 cup organic corn kernels (about 1 ear of corn)
- 1/2 cup organic mayonnaise (here's how to make it yourself
- 3 organic jalapenos seeded and chopped
- 1/4 cup fresh organic cilantro or parsley leaves washed and chopped
- 1 tablespoon fresh organic lime juice
- 1 teaspoon organic raw honey
- 1/4 teaspoon organic powdered cumin
- Carbohydrate 0.179406666666667 g
- Cholesterol 488.05 mg
- Fat 184.121873333333 g
- Fiber 0.0176666666666667 g
- Protein 1.9368 g
- Saturated Fat 116.606013333333 g
- Serving Size 1 1 recipe (227g)
- Sodium 1307.54933333333 mg
- Sugar 0.16174 g
- Trans Fat 12.8891533333333 g
- Calories 1628 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Grease a jelly roll pan (approximately 15 x 21 inches) or a bread pan and set aside.
- In a large bowl, mix all dry ingredients well.
- Add remaining ingredients and mix well; spread or spoon batter into the prepared pan.
- Bake for 20-25 minutes if using a jelly roll pan (check after 20 minutes), or 45 minutes for a loaf pan. A knife inserted into the center should come out clean.
- Let cool in the pan. If using a jelly roll pan, cut the bread into 8 equal rectangles and carefully remove using a spatula. If using a loaf pan, cut into thin slices.
- Combine jalapeno mayonnaise ingredients in a food processor and pulse until blended, or chop vegetables finely and mix with other ingredients.
- Store leftover jalapeno mayonnaise in an airtight container in the fridge for up to 5 days.
- Spread jalapeno mayonnaise on cornbread, top with ham, lettuce, and tomato. Top with another slice of cornbread (add more mayo if desired).
Standard ingredient lists omit the structural shift that occurs when swapping canned corn for fresh kernels; raw kernels release moisture during baking, which requires extending the bake time past the twenty-minute mark if the center remains dense. Using a shallow jelly roll pan rather than a deep loaf pan creates thinner, sturdier rectangles that support heavier fillings without crumbling under pressure. Gluten-free flours lack structural protein, so whisking the dry ingredients thoroughly before adding the liquids ensures the baking powder distributes evenly, preventing pockets of metallic bitterness.
Fresh jalapeños and herbs introduce surface moisture that can destabilize emulsions if not pulsed carefully into the mayonnaise base. Standard mayonnaise relies on a steady oil-to-egg ratio, so adding lime juice and honey must be done gradually to avoid breaking the suspension. Storing this homemade condiment in an airtight container limits oxidation, preserving the bright green hue of the cilantro for up to five days.
Common failures usually stem from rushing the cooling phase; slicing hot cornbread tears the crumb because the starches have not yet set. Letting the baked sheet cool completely in the pan allows the structure to firm up enough for spatula removal. Pressing down too hard while spreading the mayonnaise can also disintegrate the fragile gluten-free crust.
Assembling the sandwiches requires balancing the moisture of sliced tomatoes against the crispness of chopped lettuce. Patting the tomato slices with a paper towel stops excess liquid from turning the cornbread soggy before the first bite. Toasting the assembled sandwich in a skillet warms the ham evenly without melting the mayonnaise entirely.
