Salty ham and gooey cheese nestled in between layers of sweet Jiffy cornbread? Bring it!
I made this the very same day I pinned it from Southern Plate. It was good...but the original recipe called for two boxes of Jiffy (one on top, one on bottom), and it was pretty dense. The ham and cheese got a little lost in the mix, so I recommend using just one box instead.
Printable recipe
1 8-ounce package Jiffy corn muffin mix
1 egg
1/3 cup milk
6 slices American cheese
6 slices ham
2 tablespoons spicy brown mustard
Mix Jiffy, egg, and milk until thoroughly combined. Add mustard to batter, and stir until well mixed. Spread half of batter into a greased 8x8 baking dish. Top with ham slices and then cheese slices. Top with remaining batter and gently spread to cover. Bake at 400 degrees for 25-30 minutes or until golden.
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