1 1/2 cups self-rising corn meal
2 cups Bisquick
1 egg
1 1/2 cups milk
2 tablespoons butter, melted
1-2 tablespoons canned jalapenos
2 10.5 oz cans cream of mushroom soup (condensed)
1 small can organic sliced mushrooms
1 to 1 1/2 lb sliced ham
1 cup grated sharp Cheddar cheese

Preheat oven to 400°F.

Butter or spray with non-stick spray a 13x9x2 inch aluminum baking pan. Combine corn meal and biscuit mix in a bowl. Stir together. Mix in milk, egg, melted butter and jalapenos.

Turn batter out into baking pan, spreading evenly. Bake 10-12 minutes or until toothpick comes out clean when inserted in center.

Stir 1/2 cup of the liquid from the can of mushrooms into the soup. Add mushrooms and heat for 1 minute.

Cut corn loaf into 12 sections and transfer to a baking sheet. Cover each piece with a few slices of ham and a ladle of mushroom sauce; top generously with cheese.

Set under broiler (highest heat setting on the uppermost part of the oven) until the cheese is bubbly and browned slightly on edges.

Note: May use a combo of sliced chicken or turkey with the ham, if desired. If self-rising corn meal is not available, a 12 oz pkg of corn muffin mix may be substituted. A few tablespoons of creamed corn can be added to the batter for a variation with more substance.

Serve with hot sauce for sprinkling lightly over the top, if desired. The quantity of jalapeno in this recipe can be adjusted to your taste or omitted if you prefer more or less heat.

Submitted by: CM