Cornbread Pan Sandwich Food

SHEET PAN BBQ CHICKEN CORNBREAD SANDWICH RECIPE BY TASTY

Sheet Pan BBQ Chicken Cornbread Sandwich Recipe by Tasty image

Here's what you need: nonstick cooking spray, buttermilk, large eggs, unsalted butter, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, ketchup, worcestershire sauce, apple cider vinegar, dijon mustard, paprika, light brown sugar, freshly ground black pepper, mayonnaise, dijon mustard, freshly ground black pepper, apple cider vinegar, paprika, kosher salt, green cabbage, red cabbage, large carrots, rotisserie chickens, pickle chips, toothpicks

Provided by Katie Aubin

Categories Dinner

Yield 12 servings

Number Of Ingredients 29

Ingredients

nonstick cooking spray
4 cups buttermilk
3 large eggs
½ cup unsalted butter, 1 stick, melted
3 cups all-purpose flour
3 cups cornmeal
4 teaspoons salt
5 tablespoons sugar
2 ½ teaspoons baking powder
2 teaspoons baking soda
2 cups ketchup
4 tablespoons worcestershire sauce
6 tablespoons apple cider vinegar
2 tablespoons dijon mustard
2 teaspoons paprika
½ cup light brown sugar
2 teaspoons freshly ground black pepper
1 cup mayonnaise
2 tablespoons dijon mustard
½ teaspoon freshly ground black pepper
¼ cup apple cider vinegar
1 teaspoon paprika
1 teaspoon kosher salt
½ head green cabbage, thinly liced
¼ head red cabbage, thinly sliced
3 large carrots, shredded
2 rotisserie chickens, shredded
24 pickle chips
12 toothpicks

Steps:

Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
Add the wet ingredients to the dry ingredients and mix until fully incorporated.
Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
Bake for 15 minutes, until golden brown.
Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
Enjoy!

Nutrition Facts : Calories 853 calories, Carbohydrate 117 grams, Fat 31 grams, Fiber 7 grams, Protein 26 grams, Sugar 58 grams

CORNBREAD LOAF

Cornbread Loaf image

I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant.

Provided by ellie_

Categories Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1 1/4 cups yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup melted margarine or 1/2 cup corn oil
1 cup buttermilk or 1 cup sour milk
1 cup frozen corn kernels, thawed

Steps:

Preheat oven to 350-degrees F.
Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
Mix first six ingredients (flour- salt) in large bowl.
Mix eggs, melted margarine/oil, milk in small bowl.
Add egg mixture and corn to dry ingredients.
Stir until combined.
Pour batter into pan.
Bake for 1 hour.

SKILLET CORN BREAD

Skillet Corn Bread image

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

Provided by mjgreenaway

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
Pour batter into the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g