“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
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 1⁄2 teaspoonssalt
1⁄2 teaspooncayenne pepper
1 jalapeno pepper
1⁄2 red onion
1 cupolive oil
For the Sandwich Fixings
1 lb pre-cooked shredded pork
3⁄4 lb sliced ham
8 slicesswiss cheese
mustard (to taste)
pickle (to taste)
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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