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