For The Cornbread
For The Sandwich
Make the Cornbread: Preheat oven to 425°F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.
Make the Cornbread: In a large mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and if using sugar.
Make the Cornbread: In another bowl, whisk together the eggs, milk, and butter.
Make the Cornbread: Combine wet and dry ingredients and stir until all ingredients are moistened. The batter will be like a thick pancake batter.
Make the Cornbread: Carefully, with heavy oven mitts, remove skillet from oven and turn to coat the bottom and sides with oil.
Make the Cornbread: Pour the cornbread batter into the skillet and return it to the oven.
Make the Cornbread: Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean.
Assemble the Sandwich: Set the oven to broil. Meanwhile, mix together mayo and chow chow in a small bowl; set aside.
Assemble the Sandwich: Place the cornbread slices, interior side facing up, onto a nonstick baking sheet. Slather the chow chow mayo equally between the two slices and top both slices with the white cheddar.
Assemble the Sandwich: Place the baking sheet in the oven and broil until the cheese is bubbling and melted. Remove from heat and set aside.
Assemble the Sandwich: Add the ham to the bottom piece of cornbread and top with pickled jalapeños.
Assemble the Sandwich: Top with the remaining slice of cornbread and slice in half. Serve immediately.