Wednesday, May 29, 2013

RECIPE: Easy Cornbread Sandwiches

I recently saw this recipe for Cornbread Pan Sandwiches on Southern Plate and a light bulb went off in my head. What a great alternative to a standard sandwich, both to break the lunchbox monotony and to save my skin on those days when I've forgotten to whip up another batch of my Whole Wheat Refrigerator Bread Dough!

Of course I wanted to make this totally from scratch rather than using a mix (and honestly, there are so few dry ingredients that I don't think using a mix could save you more than a minute of prep time!)

There are a lot of ways you could gild the lily on this one if you feel so inclined - stir some fresh chopped herbs into the cornbread batter, or add a layer of sauteed onions between the meat and cheese, for example. I went with a very basis version here, so it's super quick to assemble when you realize at 8 p.m. that you desperately need to come up with something to pack for lunches the next morning.

1 cup flour
1 cup cornmeal (I use Oak Manor organic cornmeal purchased in bulk)
1/4 cup sugar
1 tbsp baking powder
½ tsp salt
2 eggs
1 cup milk
¼ cup melted butter
Approximately 6 slices of ham or back bacon (if using bacon, cook before using in recipe)
About 1 cup of grated mozzarella or cheddar cheese (or you can just cut the cheese into thin slices)
Dijon mustard (optional)

In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt  In a small bowl, combine the eggs, milk and butter. Stir egg mixture into dry ingredients just until moistened. 

Spread half of the batter into a greased 9" pan. Layer the ham or bacon slices over the batter, overlapping slightly. If using mustard, spread a thin layer over top of ham. Sprinkle grated cheese over top in an even layer (or, if using cheese slices, arrange them over top close to one another). Spread remaining batter over top.

Bake at 375F for 25 minutes or until golden brown on top. Cool to room temperature, then cut into 6 sandwich-sized pieces (I cut the finished panful in half in one direction, then into thirds in the other direction to get sandwiches the size pictured above).

Makes 6 sandwiches.


  1. Good one! I have an excellent recipe for a gluten-free cornbread (from Laurie Sadowski's book 'The Allergy-Free Cook Bakes Bread'), so I will do this.

    1. That book sounds like a great resource for people who are eating gluten-free. I'm going to see if I can track down a copy. Thanks for mentioning it!


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