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Cornbread Sandwich

My Cornbread Sandwich contains smoky turnip greens, sliced tomatoes and chopped onions sandwiched between crusty sliced cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Total Time15 mins
Course: Main Dish
Cuisine: American
Servings: 6 sandwiches


  • 6 slices baked cornbread sliced into wedges or squares
  • slices tomatoes
  • 3 cups cooked turnip greens more or less as desired
  • 3 cups cooked collard greens more or less as desired
  • 1 cup onions, diced more or less as desired
  • 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 turnips or collard greens (drained) to each wedge.
  • Top with sliced tomatoes, chopped onions, salt and black pepper and a dash of hot sauce (if using).
  • Serve sandwich with a small cup of pot liquor for dipping.
  • Makes a tasty side or light meal.