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!




-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




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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