Yield: 8 Servings
|7 ounces||Hot Pepper Monterey Jack|
|Cheese -- shredded|
|2½ cup||Buttermilk Baking Mix|
|½ cup||Frozen Corn Kernels --|
|4 ounces||Cheddar Cheese -- shredded|
|4 ounces||Baked Ham -- sliced|
Preheat oven to 450 degrees. Butter and lightly flour a small baking sheet; set aside. In a large bowl, stir together 1½ cups of the Monterey Jack cheese along with the baking mix, cornmeal and corn. Add milk; stir just until a dough is formed. Sprinkle work surface with additional baking mix or flour; place dough on work surface; lightly knead, 8 to 10 times. Shape into ball; place on prepared baking sheet. Roll or pat dough into a 8-inch circle about ¾-inch thick. Use a sharp knife, cut into 8 wedges. Sprinkle with the remaining ¼ cup Monterey Jack cheese.
Bake in a 450 degree oven until golden brown, 15 to 17 minutes. Remove to wire rack. Cool completely.
To prepare sandwiches: Cut each wedge in half horizontally, cut cheddar cheese and ham to fit over wedges; cover with lettuce (using any sandwich condiment desired), then cover with tops.
Recipe By : National Dairy Board From: "Jim Sposato" Date: File