Ham and Cheese Cornbread Sandwich With Pickled Jalapenos Recipe
A savory sandwich featuring leftover ham and cornbread, enhanced with melted cheese and pickled jalapenos.
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Instructions
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Preheat oven to 425F with a 10-inch iron skillet containing oil.
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Combine cornmeal, flour, salt, baking powder, soda, and sugar in one bowl; whisk eggs, milk, and butter in another.
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Mix the wet ingredients into the dry ingredients until moistened.
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Carefully remove the hot skillet, ensure the bottom and sides are coated with oil, then pour in the batter and return to oven.
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Bake for 20 to 25 minutes until browned and a toothpick inserted in the center comes out clean.
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Turn the oven to broil and prepare the sandwich spread by mixing mayo and chow chow.
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Place cornbread slices on a baking sheet, spread with the mayo mixture, and top with white cheddar; broil until the cheese is bubbling and melted.
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Layer ham and pickled jalapenos onto one cheese-topped cornbread slice, then cover with the other slice.
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Cut the sandwich in half and serve immediately.