italian cornbread sandwich with kale and beans

Name: Italian Cornbread Sandwich with Kale and Beans
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cup(s) cornmeal; 1 large egg; 1 can(s) creamed corn; 1 cup(s) buttermilk; 1 tablespoon(s) italian seasoning; 4 slice(s) ham, thin; 4 slice(s) salami, thin; 4 slice(s) provolone cheese; 4 slice(s) proscutto, thin; 4 slice(s) capacola, thin; 1/2 cup(s) italian blend cheese, shredded; 4 cup(s) fresh kale, chopped; 1 can(s) chicken broth; 2 tablespoon(s) olive oil; 1 can(s) canellini beans, undrained; 1 large onion, diced

(1 rating)

Cornbread on a plate with vegetables and beans.

review

Recipe by

Barbara Miller

@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.

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(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

cornmeal
1 lg

egg
1 can

creamed corn
1 c

buttermilk
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

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.

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.
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.
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.
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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