Recipe of the Week: Cornbread Ham Tartine

Tartine is a fancy way of saying "open faced sandwich," but when you already have cornbread, ham, and maple butter cluttering the sentence, throwing "open faced sandwich" on top makes it a bit of a mouthful. All three of these things are delicious, so it didn't seem like too far of a leap that they'd be delicious together. Once you have your cornbread you can basically turn out 20 of these in five minutes, making them perfect for a party snack. Imagine serving them at a bourbon tasting! I think I might need to do that... dh-recipe-shop
dh-recipe-of-the-week-cornbread-ham-sandwich-mvp If Paul Kahan, the amazing chef behind the not-meat-shy Chicago hot spots Publican, Avec, and Blackbird gives La Quercia a thumbs up, you know this meat is tops. Try the melt in your mouth prosciutto, or speck for a smokey twist, for this recipe. $13, La Quercia
dh-recipe-of-the-cornbread-ham-sandwich-header Cornbread Ingredients  4 ounces unsalted butter, softened 1/2 cup sugar 2 tablespoons maple syrup 2 eggs 1 1/2 cup yellow cornmeal 1 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups milk 1. Preheat oven to 375°F 2. In an mixer with a paddle attachment, cream butter with sugar. Add eggs one at a time, followed by the cornmeal. 3. Sift together the flour, baking powder, and salt.  Add one-third of the flour mixture to cornmeal mixture, then 1/2 cup of milk. Mix together on low and continue adding dry, then wet, ingredients. Turn into a greased loaf pan. 4. Bake for 50 minutes or until a skewer comes out dry. Tartine Ingredients  2 half inch slices cornbread 2 tablespoons unsalted butter 1 tablespoon maple syrup 4 slices prosciutto 1. Mix together the butter and maple syrup, and season with a little salt and pepper. 2. Spread mix onto slices of cornbread. 3.  If you're serving as an appetizer, cut the slices in half. 4. Layer a slice of prosciutto on top. 4. Enjoy! Makes 2 tartines. For more of Claire's delicious recipes visit The Kitchy Kitchen. claire-signature-layout Photographs: Courtesy of The Kitchy Kitchen