Best Ham Cornbread Tea Sandwich Recipes

DEVILED HAM TEA SANDWICHES

Deviled Ham Tea Sandwiches image

Provided by Trisha Yearwood

Time 15m

Yield 16 tea sandwiches

Number Of Ingredients 11

Ingredients

1/2 pound thick-cut smoked deli ham, rough chopped
4 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup fresh flat leaf parsley leaves
1 1/2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 pickled okra plus 1 teaspoon brine (see Cook's Note)
1 shallot, peeled and quartered
8 slices white bread
8 slices pumpernickel bread

Steps:

Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.)
Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately.

HAM AND BROCCOLI CORNBREAD

Ham and Broccoli Cornbread image

Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

5 tablespoons butter, divided
2 large eggs, room temperature
1 cup 2% milk
1/2 cup sour cream
Pinch cayenne pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups chopped fresh broccoli
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups cubed fully cooked ham
3 green onions, thinly sliced

Steps:

Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

HAM AND CORNBREAD SLIDERS

Ham and Cornbread Sliders image

Provided by Food Network

Time 1h

Yield 20 Servings

Number Of Ingredients 8

Ingredients

8.5 ounce package corn muffin mix
1 large egg
1/3 cup 2% milk
1/3 cup Daisy Brand Sour Cream
1 tablespoon peach preserves
2 teaspoons Dijon mustard
3 ounces deli baked ham, very thinly sliced
1/2 cup baby arugula leaves

Steps:

1.Heat the oven to 400°F.
2.Spray 20 mini muffin cups with cooking spray.
3.Mix the muffin mix as directed on package, using the egg and milk.
4.Spoon the mixture into muffin cups, filling almost full.
5.Bake for 10 to 12 minutes or until golden brown. Remove from the pans and cool for 30 minutes.
6.Meanwhile, in a small bowl, mix the sour cream, preserves and mustard.
7.Split each mini muffin horizontally. Spread the sour cream mixture over the cut sides of the muffins.
8.Cut the thin ham slices in 1½-inch strips. Pleat to fit the muffins.
9.Fill each muffin with the ham and a couple of arugula leaves.