This sweet and savory cornbread sandwich, loaded with ham, cheese, and pickled jalapenos, can be made with almost any variation of cornbread—as long as it's not too soft and crumbly. If you have a sturdy cornbread that's still a little crumbly, don't worry—the melted cheddar cheese acts as a glue that helps the bread stay intact.
This recipe also calls for chow chow, which is a southern cabbage relish that's full of sweet and spicy pickle-y flavor. You can find chow chow at most Southern grocery stores or online, but if you can't, feel free to swap it out for spicy pickle relish which works wonderfully.
- For The Cornbread:
- 1 tbsp vegetable shortening for skillet
- 2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar, optional
- 3 eggs, beaten
- 2 cups milk
- 1/4 cup melted butter
- melted butter for brushing top
- For The Sandwich:
- 1 tablespoon Duke's mayo
- 1 tablespoon chow chow
- 1 4" square of cornbread, sliced in half
- 1/3 cup white cheddar, shredded
- 1/4 lb honey baked ham, shaved thin
- 1 tablespoon pickled jalapenos
Make the Cornbread:
Preheat oven to 425F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
In another bowl, whisk together the eggs, milk, and butter.
Combine with dry ingredients and stir until all ingredients are moistened. The batter will be like a thick pancake batter.
Carefully, with heavy oven mitts, lift skillet out and turn to coat the bottom and sides with oil.
Pour the cornbread batter into the skillet and return it to the oven.
Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.
Assemble the Sandwich:
Turn the oven on broil. Meanwhile, mix together mayo and chow chow in a small bowl and set aside.
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 them both with the white cheddar.
Place the baking sheet in the oven and broil until the cheese is bubbling and melted. Remove from heat and set aside.
Add the ham to the bottom piece of cornbread and top with pickled jalapenos.
Top with the remaining slice of cornbread and slice in half. Serve immediately.