Real Recipes From Real Home Cooks ®

italian cornbread sandwich with kale and beans

(1 rating)
Recipe by
Barbara Miller
Mountain City, TN

I have always wanted to go to the Cornbread Festival and developed this recipe while dreaming of going. The ingredient list is long but it is an easy recipe. This is a full meal. The meats were taken from a package of Land O Frost Italian Sub Kit. Make sure you serve the Pot-Likker (juices) with the Kale and Beans. Can be baked in a preheated cast iron pan. Enjoy.

(1 rating)
yield 4 big servings
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For italian cornbread sandwich with kale and beans

  • 2 c
  • 1 lg
  • 1 can
    creamed corn
  • 1 c
  • 1 Tbsp
    italian seasoning
  • 4 slice
    ham, thin
  • 4 slice
    salami, thin
  • 4 slice
    provolone cheese
  • 4 slice
    proscutto, thin
  • 4 slice
    capacola, thin
  • 1/2 c
    italian blend cheese, shredded
  • 4 c
    fresh kale, chopped
  • 1 can
    chicken broth
  • 2 Tbsp
    olive oil
  • 1 can
    canellini beans, undrained
  • 1 lg
    onion, diced

How To Make italian cornbread sandwich with kale and beans

  • kale in skillet
    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.
  • 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.
  • kale and beans in pan
    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.
  • cornbread sandwich in pal one slice removed
    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.
  • single serving of cornbread sandwich
    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.