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Beef Big Green Egg Cast Iron Cooking

Open Faced Brisket Cornbread Sandwich

This strange but tasty concoction is the result of too much bourbon and my wandering appetite. In trying to produce a contest worthy cornbread recipe I struggled to figure out a quality meat pairing. Then I couldn’t get my mind off of beef brisket and thus the marriage with cornbread took place with a topping of cabbage slaw playing the part of the pastor!

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Ingredients:

-1/2 Cup Daisy Sour Cream
-1 Jalapeño
-1/2 cup butter, softened
-1 cup masa harina
-1/2 cup buttermilk
-1 cup cornmeal
-1/3 cup white sugar
-1 teaspoon salt
-1 teaspoon baking powder
-2 eggs

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Directions:

In a medium bowl beat butter until it is creamy.

Add the Mexican corn flour and buttermilk and beat until well mixed.

Stir into the butter mixture.

In a separate bowl, mix cornmeal, diced jalapeños, lime juice, sugar, sour cream, salt, and baking powder.

Add to corn flour mixture and stir to combine.

Pour batter into an non-greased dutch oven.

Add 1 inch layer of chopped brisket flat on top of cornbread batter.

Pour second layer of batter over the chopped brisket.

Bake in a preheated 350 degree oven F (175 degrees C) oven for 60 minutes.

Allow to cool for 10 minutes.

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