CREAMED HAM ON CORN BREAD SQUARES

FOR THE CORN BREAD:
1 cup Quaker or Aunt Jemima Enriched Corn Meal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup melted or liquid shortening (or oil)
FOR THE HAM AND CHEESE SAUCE:
2 tablespoons butter or margarine, melted
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 1/2 cups milk
3/4 cup grated mild Cheddar cheese
1 1/2 cups chopped cooked ham or canned luncheon meat

TO MAKE THE CORN BREAD:
Sift together dry ingredients. Add egg, milk and shortening, mixing only until dry ingredients are moistened. Pour into greased 8-inch square baking pan.

Bake in preheated hot oven (425 degree F) 20 to 25 minutes; cool.

TO MAKE THE HAM AND CHEESE SAUCE:
Combine butter, flour, salt and mustard in a medium-sized saucepan. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened.

Stir in cheese and ham, stirring until cheese is melted.

TO SERVE:
Cut corn bread into 6 squares and split each horizontally. Brush each corn bread piece with melted butter or margarine. Broil corn bread pieces until golden brown.

For each serving, top 2 corn bread pieces with warm ham and cheese sauce.

Makes 6 servings
From: Recipelink.com
Source: Balancing Money and Menus, The Quaker Oats Company, not dated