Stuffed Cornbread

1-1/4 cups flour

3/4 cup cornmeal

2 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup vegetable oil

1 egg

1/2 cup grated cheese (we use Cheddar)

1/2 cup – 1 cup finely diced ham

1/4 cup tomato sauce

Preheat oven to 350*. Grease 8×8 baking pan. Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk milk, oil and egg in small bowl. Pour milk mixture over flour mixture; stir just until moistened. Spoon half of batter evenly into pan. Lightly and carefully spread the tomato sauce over the batter. Sprinkle the ham and cheese over top. Top with the remaining batter. Bake for about 30 minutes or until the edges are browned and a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 5 minutes. Slice into 6 squares and serve!

Serve with:

fresh fruit and/or juice and/or yogurt or milk


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