When the corn bread has cooled, one 2-inch square can be removed. Open the square horizontally so there is a top and a bottom. Put in one slice of Swiss cheese or Monterey Jack cheese and warm in a toaster oven. Serve for breakfast with the hot beverage of your choice.
Recipe information
Yield
serves 9. serving size: 1 square.
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Melt the butter in an 8-inch square pan.
Step 2
Sift together the flour, cornmeal, sugar, salt, and baking powder into a large bowl.
Step 3
Stir in 1 cup plus 2 tablespoons of the milk and the egg, mixing only enough to dampen the cornmeal mixture.
Step 4
Pour the batter into the pan. Pour the remaining 1/2 cup milk over the batter and stir.
Step 5
Bake for 35 to 45 minutes, until the top is golden and a toothpick inserted into the center of the bread comes out clean.
