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Ingredients
- 1 1/2 ounce (1/4 c.) uncooked yellow corn meal
- 3 T all purpose flour
- 1 T sugar
- 1 teaspoon double-acting baking pwdr
- 3 egg whites
- 1/8 teaspoon cream of tartar
- 2 T vegetable oil
- 5 ounce Cheddar cheese, shredded and divided
- 2 T plain, low fat yogurt
- 1 T pickle relish
- 1 teaspoon mustard
- 6 ounce thinly sliced boiled ham
Directions
- Preheat oven to 400 degrees. Line 15 x 10 1/2 x 1 inch corn stick jelly roll pan with wax paper. Spray paper with nonstick cooking spray, set aside. In bowl put together corn meal, flour, sugar and baking pwdr; set aside. With mixer on medium speed, in large bowl beat egg whites with cream of tartar till stiff but not dry. Alternately mix in cornmeal mix and oil; mix in 2 ounces cheese.Spread batter evenly in prepared pan and bake 5 to 6 min or possibly till top springs back to touch don't over bake. Remove from oven and turn bread onto towel. Remove and throw away wax paper. Starting at wide end, roll bread with towel. Set in wire rack and let cool for 5 min.
- In small mixing bowl put together yogurt, relish and mustard; set aside. Unroll and remove towel and top with ham slices. Spread yogurt mix over ham and sprinkle with remaining 3 ounces of cheese.
- Reroll bread; place seam side down in non-stick jelly roll pan and bake at 400 degrees till cheese is melted about 5 min. Cut into 12 slices; 2 slices per serving. 240 calories.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 1101 | |
| Calories from Fat 605 | 55% |
| Total Fat 68.51g | 86% |
| Saturated Fat 34.41g | 138% |
| Trans Fat 0.23g | |
| Cholesterol 236mg | 79% |
| Sodium 3084mg | 129% |
| Potassium 816mg | 23% |
| Total Carbs 50.15g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.56g | 6% |
| Protein 69.73g | 112% |
