This takes the sandwich to a new height! A meat and bread option that requires no assembly—it comes out of the oven ready to enjoy. Wrap a few chunks in some plastic wrap and throw into a backpack along with a bottle of wine for an impromptu picnic brunch. The best of both worlds — cornbread and slow-roasted brisket. Does it get any better than this? Make it in a skillet and slice or in an oversize muffin tin as individual special treats.
Ingredients
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1 cup cornmeal
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1 cup all-purpose flour
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1/2 tablespoon baking powder
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1/2 teaspoon baking soda
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2 tablespoons sugar
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3/4 teaspoon kosher salt
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2 large eggs
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1 cup buttermilk
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1 tablespoon chopped fresh
thyme leaves -
1 teaspoon chopped fresh
rosemary -
1 to 2 cups chopped Slow-
Roasted Beet Brisket
(page 140) -
1 cup grated cheese, Gruyère or
white cheddar
Instructions
Preheat oven to 400 degrees F. Prepare a 9- or 10-inch cast iron skillet with nonstick cooking spray.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. In a medium bowl, whisk together eggs, buttermilk, herbs, and oil. Add to dry ingredients and mix well.
Pour half of batter into the skillet and spread evenly. Cover with brisket and grated cheese; add remaining batter on top. Bake for 25–30 minutes or until a cake tester, inserted into the thickest part of the cornbread, comes out clean. Let rest 10–15 minutes before slicing.