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MouCo Colorado Rouge and Prosciutto Corn Bread Sandwiches Print Email


3/4 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup milk
1 large egg beaten lightly
1 tablespoon unsalted butter melted and cooled
2 teaspoons cumin seed
Dijon mustard
1 bay leaf
1/2 pound ColoRouge
1/2 pound thinly sliced Prosciutto

For corn bread:
Preheat oven to 425 degrees F. In a bowl stir together flour, cornmeal, sugar, baking powder and salt. Add milk, egg, butter and cumin seed, and stir mixture until combined.

Spread batter in an even layer in a greased 8-inch-square baking pan. Bake for 20 to 25 minutes, or until it pulls away from the sides of the pan and the top is golden. Remove from oven and invert onto a cutting board to cool.

For sandwiches:
Cut corn bread in half and slice each half crosswise into 4 pieces (each about 4 x 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 bottom halves with a spread of ColoRouge and Proscuitto. Cover sandwiches with the top halves of the corn bread and serve at room temperature.
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