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Ingredients
1½ ounces (¼ cup) uncooked yellow cornmeal
3 tbsp all-purpose flour
1 tbsp granulated sugar
1 tsp double-acting baking powder
3 egg whites
1/8 tsp cream of tartar
2 tbsp vegetable oil
5 ounces Cheddar cheese, shredded, divided
2 tbsp plain low-fat yogurt
1 tbsp pickle relish
1 tsp mustard
6 ounces thinly sliced boiled ham
Method
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Preheat oven to 400oF.
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Line 15 x 10½ x 1-inch nonstick
jelly-roll pan with wax paper; spray paper with nonstick cooking spray
and set aside.
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In small mixing bowl combine cornmeal,
flour, sugar and baking powder; set aside.
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Using electric mixer on medium speed, in
large mixing bowl beat egg whites with cream of tartar until stiff but
not dry.
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Alternately fold in cornmeal mixture and
oil; fold in 2 ounces cheese.
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Spread batter evenly in prepared pan and
bake for 5 to 6 minutes (top should spring back when lightly touched
with finger; do nor over bake).
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Remove from oven and turn bread onto a
towel; remove and discard wax paper.
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Starting at wide end, roll bread with
towel; set on wire rack and let cool for 5 minutes.
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In small mixing bowl combine yogurt,
relish and mustard; set aside.
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Unroll bread, remove towel and top with
ham slices; spread yogurt mixture over ham and sprinkle with remaining
3 ounces cheese.
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Reroll bread and place, seam-side down,
in nonstick jelly-roll pan and bake at 4000F until cheese is melted,
about 5 minutes.
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To serve, cut into 12 equal slices.
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MAKES 6 SERVINGS, 2 SLICES EACH
Notes:
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Why is some cornmeal yellow rather than
white?
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It's the variety of corn that is dried
and ground into meal that determines the color.
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Except for the fact that white cornmeal
has a trace of vitamin A, there is no difference between the two.
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