Martha White, Southern Pantry
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Sandwich on Cornbread?

I’ve eaten a lot of cornbread in my life, but never made it into a sandwich. The closest thing I ever had was Southern barbecue served open-faced on a corn meal pancake. That is delicious, but I never thought of taking it much further.

So when a recipe for Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo was entered in the National Cornbread Cook-Off, we just had to try it. And it won! The slider bun is actually a wonderful corn muffin made with a cornbread mix, bacon and gorgonzola cheese. By adding flour and eggs, the muffin is sturdy enough to hold up as a sandwich. Filled with a small ground beef patty, grilled onions and the seasoned mayonnaise, the flavor is wonderful. The muffins are so delicious you’ll want to make them to serve with a bowl of soup.

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Several years later, another corn bread sandwich caught our attention. The Ultimate Southern Grilled Cheese Sandwich was also a Cook-Off winner. A skillet of cornbread, cut into wedges becomes the bread for the sandwich. Spread with ranch dressing and filled with bacon, grilled onions, cheese and tomatoes, the sandwich is grilled until golden brown and the cheese is melted.

Hearty and satisfying on a cold night, these sandwiches may give you inspiration to create your own version of a cornbread sandwich. Maybe you already have one – if so, I’d love to hear about it. There are never too many uses for good old Southern cornbread!

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