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Collard Sandwich - Printbox Image

Collard Sandwich Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 - 2 Sandwiches 1x
  • Category: Bread
  • Method: Stove Top
  • Cuisine: American


A step-by-step, photo illustrated recipe for making a yummy Collard Sandwich. Serve it up with some Fried Fatback and a side of Black Eyed Peas. It’s a great way to use up any leftover collards you might have. Wait…is it even possible to have leftover collards?



  • 1 ½ cups of Yellow Self-Rising Cornmeal
  • 2/3 cups Buttermilk
  • 1 Egg, whisked
  • ½ teaspoon of salt
  • Oil for frying


  1. Place the cornmeal in a medium sized mixing bowl.
  2. Crack the egg, whisk it with a fork and add it into a well formed in the center of the cornmeal.
  3. Add the buttermilk.
  4. Add the salt.
  5. Stir the mixture just enough to incorporate the ingredients.
  6. If the batter is dry, add a little more buttermilk as needed for a smooth consistency.
  7. Test your oil for proper frying temperature.
  8. Drop a spoonful of the batter into your skillet. Adjust the amount depending on the size you desire.
  9. If necessary, use the back of the spoon to spread the batter out. You want thin hoe cakes.
  10. Watch for the edges to brown then, carefully flip the hoe cake over.
  11. Fry until the hoe cake is golden brown on both sides.
  12. Remove from oil, place on folded paper towels and let drain.
  13. Repeat the process. You need two hoe cakes for each sandwich.
  14. Serve warm and enjoy.

Assemble the Sandwich:

  1. Place a heaping spoonful of cooked collard greens between two pieces of fried hoe cake. Top with fatback and hot peppers if desired. Serve with a side of vinegar.


You can easily double this recipe for hoe cakes if you need more.

Keywords: Collard Sandwich Recipe, made from scratch, hoe cakes, cornbread, fried cornbread, southern recipes