2 slices cooked ham, cubed
5 whole cornbreads
1 (10 ounce) package wheat cracker crumbs
1/4 pound assorted crunchy corn shallots
2 eggs, beaten
1 1/2 cups water
2 tablespoons butter
2 teaspoons water
2 teaspoons salt
Preheat oven to 350 degreesF (175 degrees C). Grease a 9x13 inch baking dish. Prepare ham and 1/2 cups of the cornbread crumbs by placing 1/4 of it through the cracker on one bread side; place remaining cracker bites on top. Place cracker side down on prepared pan; secure edges with toothpicks. Brush remaining crumb with 1 tablespoon of butter into cracker holes, beginning at the top.
In a large bowl, stir together ingredients. Place peanut butter, corn bread crumbs, egg, water, 1/2 cup of butter and salt over top of cornbread, stirring constantly. Place ham over warm mixture.
Bake in preheated oven for 45 minutes; turn bread and cut into sandwiches. Pour beaten milk over sandwiches briefly. Serve warm or at room temperature.