Cornbread Ham & Cheese Sandwiches and Whole Wheat Cornmeal Muffins

With the flu going through a revolving door at our house, we never know who's going to get it next.  So it is hard to plan who will be sitting at the dinner table in the evening.  Tonight the baby had the flu so she was excluded from this meal.  But that also meant she wanted to be hugged and cuddled so I needed something that could be prepared one handed.  Cornbread Ham and Cheese Sandwiches are a quick assembly.  Prepare the muffins on the weekend and then store in the refrigerator.  Each family member can assemble their own sandwich if they wish to customize it to their preferences.  


I made the Whole Wheat Cornmeal Muffins in jumbo and regular size muffin tins.  I used the jumbo muffins for the adult sandwiches and the regular size muffins for the kid sandwiches.  You could even turn this into an appetizer and put the fixings in a mini muffin!

Cornbread Ham and Cheese Sandwiches
Serves 6


1/4 cup plain Greek yogurt
1/4 cup chopped cooked bacon
2 tablespoons fresh dill weed chopped
2 teaspoons chopped fresh basil
12 slices deli ham
6 slices cheddar cheese
12 slices cucumber (sliced thin)
6 jumbo Whole Wheat Cornmeal Muffins (recipe below)


In a small bowl, combine the yogurt, bacon, dill weed, and basil.  Spread onto 6 halved corn muffins.  Top with 2 slices deli ham, 1 slice of cheddar cheese, and 2 slices cucumber.  


Whole Wheat Cornmeal Muffins

Make 6 jumbo muffins and 6 regular muffins

2 cups yellow cornmeal

2 cups whole-wheat flour

1/2 cup sugar

1 teaspoon baking soda

2 tablespoons baking powder

1 1/2 teaspoons coarse salt

2 large egg

2 cups low-fat buttermilk

1/2 cup canola oil

Heat oven to 400 degrees. Coat 6 jumbo muffin cups and 6 regular size muffin cups with cooking spray.  In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together eggs, buttermilk, and oil. Fold wet ingredients into dry and mix until just combined.

Pour in batter into the prepared muffin cups.  Bake until golden brown and a tester comes out clean from the center, about 15 to 20 minutes.