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jende

Cornbread for sandwiches

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Does anyone have a recipe for a cornbread-like bread with enough heft to slice and use for sandwiches? I'm dreaming of a pulled-pork sandwich on this kind of bread, but a typical cornbread recipe would be too crumbly.

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If you do want to use real cornbread the key is to make it very thin (no more than an inch thick) and make it in a skillet, such that the crust is substantial and so keeps the whole thing from crumbling. Tomato and cornbread sandwiches are typically made this way.


Can you pee in the ocean?

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A couple weeks ago I inadvertenly added too much flour to corn bread batter. I doubled everything else except the corn meal which I was out of at that point.

The bread came out quite tasty, but with more body and chew than normal corn bread. So I wonder if you used 1/3 corn meal, 2/3 flour and yeast-raised the dough that it might give you good results. Sort of making a regular bread but using part corn meal instead.

It also seems you could make a multi-grain bread with just corn meal added.


Bode

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There are numerous cornmeal yeast bread recipes, including Anadama Bread, which use anywhere from 1/6 to 1/3 cornmeal in place of flour, and can be baked in standard loaf pans.

They don't have as much structure as regular bread, but toasting does help.

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Thanks for the ideas. First I'm going to try a recipe that is more like a yeast bread but with a high ratio of cornmeal. If that's not "cornbready" enough, I'll try the very thin cornbread method. I'd just have to buy a cast iron skillet first!

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You could do an open faced sandwich and eat it with a fork if that doesn't defeat the purpose somehow. Just a porky cornbread thought for yah.

Geez those cornbread sticks that look like ears of corn would actually be awesome jutting out like so many fat sunflower petals like served on a platter with the pulled pork piled high in the center. Now I'm making myself hungry and I just had my s-a-l-a-d.

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You could do an open faced sandwich and eat it with a fork if that doesn't defeat the purpose somehow. Just a porky cornbread thought for yah.

Geez those cornbread sticks that look like ears of corn would actually be awesome jutting out like so many fat sunflower petals like served on a platter with the pulled pork piled high in the center. Now I'm making myself hungry and I just had my s-a-l-a-d.

You're killing me. Now I'm seriously craving pulled pork on cornbread, and I just ate half an hour ago!

I've been meaning to try this well-rated pulled pork recipe - not to hijack the thread, but any other good ones you know?


David aka "DCP"

Amateur protein denaturer, Maillard reaction experimenter, & gourmand-at-large

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You could do an open faced sandwich and eat it with a fork if that doesn't defeat the purpose somehow. Just a porky cornbread thought for yah.

Geez those cornbread sticks that look like ears of corn would actually be awesome jutting out like so many fat sunflower petals like served on a platter with the pulled pork piled high in the center. Now I'm making myself hungry and I just had my s-a-l-a-d.

You're killing me. Now I'm seriously craving pulled pork on cornbread, and I just ate half an hour ago!

I've been meaning to try this well-rated pulled pork recipe - not to hijack the thread, but any other good ones you know?

Even I'M getting hungry now, and I ate (serioulsy) a pan of brownies for lunch (the egullet brownie bake-off is killing me).

I like the pulled pork recipe published in Esquire a couple months ago. It had a dry rub with paprika, brown sugar and a bunch of other spices I'm forgetting and apple juice in the roasting pan. All the sugar made it blacken like an SOB, but it was pork-licious.

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