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Tartine is a fancy way of saying “open faced sandwich,” but when you already have cornbread, ham, and maple butter cluttering the sentence, throwing “open faced sandwich” on top makes it a bit of a mouthful. All three of these things are delicious, so it didn’t seem like too far of a leap that they’d be delicious together. Once you have your cornbread you can basically turn out 20 of these in five minutes, making them perfect for a party snack.  Imagine serving them at a bourbon tasting! I think I might need to do that…

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If serving them as apps, cut the slices in half and serve with one slice of prosciutto.

For 2 tartines

2 half-inch slices cornbread (see recipe below)

2 tablespoons unsalted butter

1 tablespoon maple syrup

4 slices prosciutto


Mix together the butter and maple syrup, and season with a little salt and pepper.  Spread onto slices of cornbread. Layer the prosciutto on top. Enjoy!


4 ounces unsalted butter, softened

1/2 cup sugar

2 tablespoons maple syrup

2 eggs

1 1/2 cup yellow cornmeal

1 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups milk


Preheat oven to 375 F

In an mixer with a paddle attachment, cream butter with sugar. Add eggs one at a time, followed by the cornmeal.

Sift together the flour, baking powder, and salt.  Add one-third of the flour mixture to cornmeal mixture, then 1/2 cup of milk. Mix together on low and continue adding dry, then wet, ingredients. Turn into a greased loaf pan.

Bake for 50 minutes or until a skewer comes out dry.