Salty chunks of ham, sweet/grassy bites of asparagus, and hard boiled eggs, smothered in a swiss cheese sauce on a cornbread crust, make a great skillet meal!
8 asparagus spears, grilled or sauteed with olive oil and salt, and cut into bite sized pieces
½ cup crushed swiss cheese flavored crackers
Instructions
Preheat oven to 375˚ F.
Prepare the crust: In a medium bowl, mix together melted butter, cornbread mix, water, egg and sour cream. Set aside.
Prepare the filling: In a medium saucepan, melt butter over low heat. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the milk, a little at a time. Cook until thickened, about 4-5 minutes, stirring frequently. Reduce heat to low; add cheese, mustard, salt and pepper. Stir until cheese is mostly melted (I like to leave some chunks of unmelted cheese).
Spread cornbread mixture into greased 10-inch cast iron skillet. Place ham, eggs and asparagus over cornbread. Pour cheese sauce over the asparagus. Top with crushed crackers. Bake at 375˚ for 35-40 minutes, or until crust is golden brown and middle is set. Remove from oven and cool 5 to 10 minutes. Cut into wedges.
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2013/04/savory-ham-and-swiss-cornbread-bake/