Ingredients
Crust:
- 1 tablespoon melted butter
- 1 (7 ounce) pkg. Martha White® Sweet Yellow Cornbread & Muffin Mix
- ½ cup water
- 1 egg
- ¼ cup sour cream
Filling:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 8 ounces swiss cheese, shredded or cubed
- 1 tablespoon dijon mustard
- pinch salt
- pinch white pepper
- 1½ cups diced ham
- 2 hard boiled eggs, sliced
- 8 asparagus spears, grilled or sauteed with olive oil and salt, and cut into bite sized pieces
- ½ cup crushed swiss cheese flavored crackers
Instructions
- Preheat oven to 375F.
- Prepare the crust: In a medium bowl, mix together melted butter, cornbread mix, water, egg and sour cream. Set aside.
- Prepare the filling: In a medium saucepan, melt butter over low heat. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the milk, a little at a time. Cook until thickened, about 4-5 minutes, stirring frequently. Reduce heat to low; add cheese, mustard, salt and pepper. Stir until cheese is mostly melted (I like to leave some chunks of unmelted cheese).
- Spread cornbread mixture into greased 10-inch cast iron skillet. Place ham, eggs and asparagus over cornbread. Pour cheese sauce over the asparagus. Top with crushed crackers. Bake at 375? for 35-40 minutes, or until crust is golden brown and middle is set. Remove from oven and cool 5 to 10 minutes. Cut into wedges.
Recipe and Photo: Jazzy Gourmet Blog / CC BY-SA
