Chef’s Note

“2017 NATIONAL CORNBREAD COOK-OFF FINALISTS Ashlyn Morgan, Englewood, TN:  Cornbread Cuban Sandwiches with Mojo Sauce”








  • For the Cornbread
  • 2 (7ounce) packagesmartha white buttermilk cornbread mix
  • 2 eggs, beaten
  • 1 cupbuttermilk
  • 8 ouncescreamed corn
  • oil or shortening, for greasing
  • For the Mojo Sauce
  • 1 red bell pepper
  • 2 tablespoons of minced garlic
  • 1 cup firmly packed cilantro (about 1 bunch)
  • 1 12 teaspoonssalt
  • 12 teaspooncayenne pepper
  • 1 tablespooncumin
  • 1 tablespoonpaprika
  • 1 jalapeno pepper
  • 12 red onion
  • 1 cupolive oil
  • For the Sandwich Fixings
  • 1 lb pre-cooked shredded pork
  • 34 lb sliced ham
  • 8 slicesswiss cheese
  • mustard (to taste)
  • pickle (to taste)
  • 18 cupbutter
  • Garnishes
  • Directions

  • Preheat the oven to 400°F.
  • Grease 12-inch cast iron skillet and place in oven while preparing batter.
  • In a large bowl, mix together Martha White cornbread mix, eggs and buttermilk. Whisk to combine.
  • Stir in creamed corn.
  • Remove hot skillet from oven and pour in batter.
  • Cook for 20-25 minutes.
  • While the cornbread is baking, make the mojo sauce.
  • In a food processor blend together bell pepper, garlic, jalapeno, onion, cilantro and spices.
  • Add olive oil last and only pulse for a few seconds to incorporate the oil.
  • Coat the pulled pork in the mojo sauce. Set aside.
  • Remove cornbread from oven when ready. Allow to cool.
  • When cool, turn the cornbread out from the skillet. Slice in half horizontally to make 2 parts of the sandwich; a top and bottom.
  • Place the bottom of the cornbread back in the skillet.
  • Spread bottom with mustard, then add pickles, then ham, then pork and finally Swiss cheese.
  • Place top half of cornbread back in skillet to complete the sandwich. Generously butter the top.
  • Place skillet back in oven for about 10 minutes. Optional: take another skillet (preferably hot) and place on top, to create a sandwich press while in the oven.
  • Remove skillet from oven. Slice cornbread Cuban sandwiches into triangles. Garnish with fresh pickles, jalapeno and red onion.
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