I love making these little cornbread pan sandwiches for lunch. They are simple to throw together and the kids love them. When I homeschooled my children I would frequently make these for them. it was a very wholesome lunch!
This recipe calls for Jiffy mix but feel free to use whatever you prefer or what is on sale. Make sure you have the ingredients that the package calls for on hand. Or, make your own cornbread mix!
Ingredients
2- 8-ounce packages Jiffy corn muffin mix (the size that makes 6 muffins), plus ingredients called for on package to make batter
5-6 slices Kraft American Cheese
5-6 slices ham lunch meat (or other lunch meat of your choice)
1 small onion, chopped
2 Tablespoons Spicy Brown Mustard
Instructions
Preheat oven to 400.Prepare corn muffin mix batter according to package directions.
Add chopped onion and spicy brown mustard to batter, stir until well mixed.
Spread half of batter into a greased 8×8 or 9×9 baking dish.Top with ham slices followed by cheese slices, cutting them to fit if needed.
Top with remaining batter and gently spread to cover.
Bake for 25-30 minutes, or until cornbread is golden.Allow to cool 5 minutes before cutting.
Serve hot and enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT BREAD RECIPE.
It doesn’t tell me how much salt to add the recipe
How much salt is used