italian cornbread sandwich with kale and beans

How To Make italian cornbread sandwich with kale and beans

• 
  Step 1
  In a large heavy skillet or saucepan cook the kale in the chicken broth and olive oil on medium heat until the kale has wilted and the stock has reduced to about 1/4. Stir occasionally.
• Step 2
  Meanwhile, in a large bowl, gently mix the cornmeal, egg, cream corn, buttermilk and Italian seasoning. Do not over mix or beat. Set aside. Preheat oven to 450 degrees. Spray an 8x8 or 9x9 square pan.
• 
  Step 3
  Add the can of beans with it's liquid and the onion to the Kale and continue cooking on med heat to reduce the liquid. Do not let the pan boil dry by adding 1/2 cup of water at a time as needed. Let this cook while the cornbread bakes.
• 
  Step 4
  Return to the cornmeal mixture as the beans, onion and kale cook. Pour 1/2 the cornmeal into the sprayed pan. layer the meats and cheeses on top of the cornmeal mix. Top the meat and cheese with the rest of the cornmeal. Place the pan on a sheet pan or cookie sheet and place in the center of the heated oven. Bake for 30 minutes until golden brown on top. Remove from oven and allow to cool in pan about 10 minutes.
• 
  Step 5
  To serve....cut the cornbread into 4 servings for adults or smaller servings can be cut for children or smaller appetites. Place each square of sandwich in the center of a plate and top with kale with beans and juices.
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