Friday, October 2, 2015

Buttermilk Cornbread and Pot Roast Sandwich

Buttermilk Cornbread and Pot Roast Sandwich

Last weekend I decided to make a big pot roast with the intention of having enough leftovers for the week. I stocked up on vegetables and potatoes and looked forward to a week of easy and delicious dinners. And I will say that potatoes, in roast gravy, probably top my list of all time comfort foods. But after a couple of days, I was getting a little tired of it. Polenta the next night, egg noodles the following day and rice after. Finally I was down to my last serving of meat and no idea what to eat with it.

Buttermilk Cornbread and Pot Roast Sandwich
At first I thought about just a good piece of crusty bread but the idea of bread got me starting thinking about cornbread.Suddenly I had an irresistible urge for it. Happily I usually have all the ingredients for cornbread in the house so it was only minutes from inspiration to buttering my cast iron pan.

I made the cornbread tall and thick so that it would stand up to the beef and that, along with a spinach salad, was a great way to polish off the last of the roast. And I still had lots of cornbread left which meant I could have it with eggs for breakfast and with soup for lunch. Definitely a happy inspiration. Enjoy!

Buttermilk Cornbread and Pot Roast Sandwich
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients (10 Servings)
  • 2 Eggs
  • 1/3 Cup sugar
  • 1 Stick unsalted butter, at room temperature
  • 1 Teaspoon vanilla
  • 1 Cup buttermilk
  • 1 Cup milk
  • 1 1/2 Cups all purpose flour
  • 1 1/2 Cups cornmeal
  • 1 1/4 Teaspoons salt
  • 4 Teaspoons baking powder
Pre-heat the oven to 400 degrees and butter or oil a 9" cast iron pan.

Add the eggs and sugar to a large bowl and, using a stand or hand mixer, cream together until lightened in color. Beat in the butter and vanilla.

In a separate bowl, sift together the flour, cornmeal, salt and baking powder.

Alternately beat in half a cup of milk/buttermilk and half a cup of the dry mixture until fully incorporated. Pour the batter into the prepared pan and bake for 30 minutes.

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The beef dish I ate with this was my Tender Slow Cooked Roast in Red Wine Reduction. But below are a few other suggestions for beef dishes that would work well with the cornbread.

Tender Slow Cooked Roast in Red Wine Reduction

Red Wine and Herb Beef Stew

Old Fashioned Pot Roast with Onion Gravy

Pot Roast a la Giada


  1. I. LOVE. POT ROAST! and this sandwich looks like comfort food perfection!

  2. Oh my. What a great sandwich! I've never thought to use cornbread for a sandwich. It's brilliant. Pinned.


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