Ham and Cheese Cornbread Sandwich With Pickled Jalapenos Recipe

By
MacKenzie Smith
MacKenzie Smith
Recipe developer, food stylist, author, and teacher with a passion for sandwiches. She's behind the popular blog Grilled Cheese Social.
Learn about The Spruce Eats' Editorial Process
Updated on 01/14/23
Ham and cheese cornbread sandwich with pickled jalapenos

Photo from Grilled Cheese Social

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serving: 1 serving

This sweet and savory cornbread sandwich, loaded with ham, cheese, and pickled jalapenos, can be made with almost any variation of cornbread—as long as it's not too soft and crumbly. If you have a sturdy cornbread that's still a little crumbly, don't worry—the melted cheddar cheese acts as a glue that helps the bread stay intact. 

This recipe also calls for chow chow, which is a southern cabbage relish that's full of sweet and spicy pickle-y flavor. You can find chow chow at most Southern grocery stores or online, but if you can't, feel free to swap it out for spicy pickle relish which works wonderfully.  

Ingredients

For the Cornbread:

  • 1 tablespoon vegetable shortening

  • 2 cups yellow cornmeal

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons salt

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 tablespoons granulated sugar, optional

  • 3 large eggs, beaten

  • 2 cups milk

  • 1/4 cup melted butter

  • Melted butter, for brushing the top

For The Sandwich:

  • 1 tablespoon Duke's mayonnaise

  • 1 tablespoon chow chow

  • 1 (4-inch square) piece cornbread, sliced in half

  • 1/3 cup white cheddar cheese, shredded

  • 1/4 pound honey baked ham, shaved thinly

  • 1 tablespoon pickled jalapeños

Steps to Make It

Make the Cornbread:

  1. Preheat oven to 425 F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.

  2. In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

  3. In another bowl, whisk together the eggs, milk, and butter.

  4. Combine with dry ingredients and stir until all ingredients are moistened. The batter will be like a thick pancake batter.

  5. Carefully, with heavy oven mitts, lift skillet out and turn to coat the bottom and sides with oil.

  6. Pour the cornbread batter into the skillet and return it to the oven.

  7. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean.

 

Assemble the Sandwich

  1. Turn the oven on broil. Meanwhile, mix together mayo and chow chow in a small bowl and set aside.

  2. Place the cornbread slices, interior side facing up, onto a nonstick baking sheet. Slather the chow chow mayo equally between the two slices and top them both with the white cheddar.

  3. Place the baking sheet in the oven and broil until the cheese is bubbling and melted. Remove from heat and set aside.

  4. Add the ham to the bottom piece of cornbread and top with pickled jalapenos.

  5. Top with the remaining slice of cornbread and slice in half. Serve immediately. 

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Nutrition Facts (per serving)
3229 Calories
135g Fat
400g Carbs
108g Protein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 3229
% Daily Value*
Total Fat 135g 173%
Saturated Fat 65g 323%
Cholesterol 850mg 283%
Sodium 9437mg 410%
Total Carbohydrate 400g 145%
Dietary Fiber 23g 83%
Total Sugars 31g
Protein 108g
Vitamin C 4mg 18%
Calcium 1712mg 132%
Iron 23mg 130%
Potassium 2170mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)