Mini Chile Cheese Cornbreads With Sweet Butter And Ham

• 1 cup quality yellow cornmeal*
• 1 cup AP flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher salt
• 6 Tablespoons Grade B maple syrup, or honey or sugar
• 1 cup buttermilk or plain yoghurt
• 2 large eggs, lightly beaten
• 1/4 cup(1/2 stick) melted unsalted butter
• 1 cup grated extra sharp cheddar cheese
• 2 medium jalapenos, seeded and minced**
• 1 cup corn, fresh or frozen
• 4 ounces unsalted butter, whipped to aerate and soften
• 1 lb. Sliced Country ham, or Jones Sliced Canadian bacon

1. Sift cornmeal through salt into a mixing bowl. Combine buttermilk- butter. Add liquids to dry, blending well and quickly. Add cheese, corn and jalapeno and spread into a non-stick sprayed 9" square baking dish. 350 degrees for 20- 30 minutes, til toothpick, skewer or knife point- comes out clean when withdrawn from the center of the cornbread.
2. * Cornmeal can go rancid much more quickly than AP flour. I buy mine from Whole Foods, which has a high turnover of its bulk flours; and I also store mine in the frig or freezer. I also keep jalapenos on the freezer door(with whole ginger root, tomato paste and chipotle puree); for chopping, their flavor and texture do not suffer, and they cut up very easily when frozen.
3. Cut cornbread into quarters. Lift each quarter out of the pan, slice horizontally and spread soft whipped butter on the cut side of the two halves, sandwiching a double layer of ham between them. Then cut each quarter into 1" squares. Let come to room temperature before serving.

yellow cornmeal, flour, baking powder, baking soda, kosher salt, maple syrup, buttermilk, eggs, butter, cheddar cheese, jalapenos, corn, unsalted butter, country ham

Taken from food52.com/recipes/40098-mini-chile-cheese-cornbreads-with-sweet-butter-and-ham (may not work)