Ham and Cheese Corn Bread Rolls

Cooking Instructions

Preheat oven to 400F. Line 15 x 10-1/2 x 1-inch nonstick jelly-roll pan with wax paper; spray paper with nonstick cooking spray and set aside.

In small mixing bowl combine cornmeal, flour, sugar, and baking powder; set aside. Using electric mixer on medium speed, in large mixing bowl beat egg whites with cream of tartar until stiff but not dry. Alternately fold in cornmeal mixture and oil; fold in 2 oz cheese. Spread batter evenly in prepared pan and bake for 5 to 6 minutes (top should spring back when lightly touched with finger; do not overbake). Remove from oven and turn bread onto a towel; remove and discard wax paper. Starting at wide end, roll bread with towel; set on wire rack and let cool for 5 minutes.

In small mixing bowl combine yogurt, relish, and mustard; set aside. Unroll bread, remove towel and top with ham slices; spread yogurt mixture over ham and sprinkle with remaining 3 oz cheese.. Reroll bread and place, seam-side down, in nonstick jellyroll pan and bake at 400F until cheese is melted, about 5 minutes.

To serve, cut into 12 equal slices.

Wine Pairing(s)

Theodor Nicholas Liebfraumilch

Schloss Vollrads 'Qualitatswein' Riesling

J. & H. A. Strub Riesling Spätlese 'Niersteiner Hipping'

Leitz Riesling 'Dragonstone'

Gebrüder Kissel Riesling Rheingau Spätlese 'Winkeler Jesuitengarten'

Kruger-Rumpf Scheurebe Spätlese

Hermann Donnhoff Riesling Spatlese Norheimer Kirschheck

Robert Weil Riesling Kabinett

Schales Scheurebe Kabinett

Lucashof Riesling