CORNBREAD GRILLED CHEESE RECIPES

CORNBREAD GRILLED CHEESE SANDWICHES | JUST A PINCH RECIPES

Cornbread Grilled Cheese Sandwiches | Just A Pinch Recipes image

An awesome Southern twist on grilled cheese sandwiches! What to do with leftover cornbread...that's where this sandwich came from. I love cornbread but leftovers usually ended up as dressing - which is amazing, but why should we stop there? If you plan to make cornbread, bake it in a loaf pan and make these grilled cheese sandwiches with what is left - they are pretty awesome (: Enjoy! Southern Food With Flare

Provided by Tammy Brownlow @DoughmesticGoddess

Categories Other Breads

Prep Time 5 minutes

Cook Time 5 minutes

Number Of Ingredients 4

Ingredients

- https://www.justapinch.com/recipes/bread/sweet-bread/sweet-southern-corn-bread.html?p=105
- shredded cheese of your choice - i used sharp cheddar
OPTIONS:
- sliced pickled jalapeno, cooked crumbled bacon, ham...have fun!

Steps:

Slice cornbread 1/4".
Heat your griddle on medium heat.
Top 1 slice of bread with cheese and whatever options you choose.
Top with another cornbread slice and butter outside of sandwich.
Grill until golden and cheese is melted. Enjoy a great southern twist on grilled cheese sandwiches (:

EAST COAST GRILL’S CORNBREAD RECIPE - NYT COOKING

East Coast Grill’s Cornbread Recipe - NYT Cooking image

This cornbread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is "the cornbread to become a child’s favorite, to become the only cornbread that matters. All else is not cornbread."

Provided by Sam Sifton

Total Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels

Steps:

Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.

Nutrition Facts : @context http//schema.org, Calories 426, UnsaturatedFatContent 6 grams, CarbohydrateContent 70 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 5 grams, SodiumContent 323 milligrams, SugarContent 23 grams, TransFatContent 0 grams

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