Cornbread Sandwich contains fresh smoky turnip greens, tomato and onion sprinkled with salt and black pepper, stuffed in homemade cornbread.
Eat with a fork or spoon.
This creative main dish is hearty and delicious.
Perfect for brunch, lunch or dinner.
EDITOR’S NOTE (May 10, 2023): I posted this recipe for the first time on March 20, 2020. Today, I added one new photo and nutritional facts.
My Homemade Self-Rising Cornbread with a thoroughly baked, firm crust is best for this sandwich because it holds the filling without turning mushy.
I suggest using my recipe.
THE SMOKY TURNIP GREENS
Drain the pot liquor from the Smoky Turnip Greens into a small container before placing on the cornbread.
Use the savory pot liquor as a dip. DELISH.
HOW TO MAKE A CORNBREAD SANDWICH
Cut in half a large slice of cornbread.
Arrange drained turnip greens on bottom half.
Use the juice from cooked turnip greens (also known as pot liquor)
as a dip. Tastes GREAT.
Top with a slice of onion and tomato.
Sprinkle with salt and ground black pepper (optional).
Place remaining half of cornbread on top.
Serve immediately. Eat with a fork and/or spoon.
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- 6 slices baked cornbread sliced into wedges or squares
- slices tomatoes
- 3 cups cooked turnip greens See my recipe for Smoky Turnip Greens.
- 6 slices yellow onion Or use chopped onions.
- hot sauce (optional)
- salt and pepper to taste
- 1 cup pot liquor for dipping
- Cut a hot pan of baked cornbread into 6 wedges or squares.
- Slice open.
- Add a layer of warm cooked/drained turnip greens (or collard greens) to each wedge.
- Top with a sliced tomato, a sliced onion. Sprinkle with salt and black pepper and a dash of hot sauce (if using).
- Serve sandwich with a small cup of pot liquor for dipping.
- Serve immediately.