Cornbread II Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.

In a large bowl, mix flour, eggs, baking powder, and salt. Mix until well blended. Shape dough into a round or rectangle. Place on prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until golden brown. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

While the rolls are baking, prepare the cheese. Melt butter in a large saucepan over medium heat. Stir in the flour mixture, then add the cheese. Cook, stirring constantly, until the cheese is melted. Stir in the onions and celery and cook, stirring constantly, until the celery is tender. Break up the cheese into 2 pieces and stir them into the roll mixture.

Meanwhile, prepare the celery. In a medium saucepan, combine the onion, celery, ham, and onion mixture and cook until the celery is tender. Stir in the mushrooms and tomatoes and cook until the tomatoes are tender. Season with salt and pepper to taste. Transfer the rolls to the baking sheet. Cover with a damp cloth and sprinkle with cornstarch. Cover tightly with plastic wrap and refrigerate overnight.

Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Place rolls in the oven for 45 minutes at 350 degrees F (175 degrees C). For a crisp roll, place rolls onto a flat surface and press edges of the roll to seal. Place rolls in