Buzz
Cornbread, with its hearty crumb and light, fluffy texture, is perfect for soaking up chili. But that's not the only thing it excels at. Here’s an idea: swap it out for white bread in your next sandwich to shake things up.
This inventive idea comes from Max and Eli Sussman, the authors of the freshly-released cookbook Classic Recipes for Modern People, which features one of their recipes on the Williams-Sonoma food blog, Taste. The Sussman brothers take a twist on traditional hamburger buns by replacing them with sweetened, Northern-style moist cornbread, enhanced with green onions and serrano chiles.
Here are a few key tips:
Cut your cornbread horizontally to the right thickness for sandwiches.
Allow the cornbread to cool completely before cutting it to prevent crumbling.
Once your sandwiches are assembled, fry the cornbread like you would a grilled cheese. This will ensure the bread stays crispy and brown, while also helping to melt any cheese inside.
While their recipe features a patty melt of sorts made with braised brisket, caramelized onions, and Gruyere cheese, cornbread can be swapped in for sandwich bread in just about any combination: think fried eggs with sharp cheddar, pulled pork with Carolina-style barbecue sauce, sloppy joe filling, a BLAT, or even strawberry preserves and mascarpone cheese for a sweet treat.
