Cornbread Panini

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Available throughout the foodie blogosphere, on restaurant menus, and in cookbooks are countless varieties of panini fillings. What there’s not a ton of variation on is the type of bread used to sandwich those ingredients.

NameCornbread Panini
Prep Time20 minutes
Cooking Time25 minutes
Total Time45 minutes

Why is that?

Cornbread Panini

I had a bunch of leftover Loaded Cornbread squares waiting patiently in the freezer for inspiration to strike… and strike it did!

Cornbread Panini

I had just received a sample package of Cabot‘s new Snack Packs, which are individually wrapped, outrageously flavored lower-fat cheeses. The package contained a bag of both the 75% Reduced Fat Habanero Cheddar and the 50% Reduced Fat Garlic & Herb Cheddar.  The habanero cheddar was begging to be sandwiched between two slices of cornbread and pressed into a melty panini, and I wasted no time setting to work.

Cornbread Panini

I’m happy to report that my Cornbread Panini experiment was a success! The slightly sweet cornbread was the perfect vehicle for the spicy cheese, and it crisped up beautifully in the panini press. Although the cornbread was a bit crumbly, it held up well to the pressing; and by cutting each cornbread square in half, the bread layers were thin enough for the heat to melt the cheese.

I have a few pieces of cornbread left, and am already envisioning other panini creations: avocado slices & jalapeno cheddar, black beans smashed with spicy seasonings & monterey jack, and/or fajita-style chicken and veggies with pepperjack.

Ah, the possibilities.

Cornbread Panini


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 4 slices of cooked bacon
  • 1 cup cooked and shredded chicken breast
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup barbecue sauce
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced pickles
  • Butter for grilling


  1. Cut each piece of cornbread in half around the “equator” to make 4 thin squares.
  2. Place cheese slices on 2 of the squares and top with the other 2 squares.
  3. Lightly coat each side of sandwiches with cooking spray.
  4. Heat a panini press or a non-stick skillet over medium heat.
  5. Press sandwiches in press or place in skillet and weigh down with a panini weight or heavy pot/skillet.
  6. Cook until browned & crisp on both sides and cheese has melted.

Estimated nutrition breakdown per serving

  • Calories: 540 calories
  • Total Fat: 25g
    • Saturated Fat: 11g
    • Trans Fat: 0g
  • Cholesterol: 120mg
  • Sodium: 950mg
  • Total Carbohydrates: 51g
    • Dietary Fiber: 2g
    • Sugars: 17g
  • Protein: 27g
Cornbread Panini

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