🥪 Poached Brisket Wet Cornbread Sandwich – The Ultimate Backyard Fusion

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When BBQ meets brunch, something magical happens — and this Poached Brisket Wet Cornbread Sandwich is proof. Imagine a thick, smoky slice of brisket resting on a slab of buttery, moist cornbread, crowned with a silky poached egg and drenched in homemade hollandaise. It’s sweet, savory, rich, and smoky all at once — and yes, it tastes even better than it sounds.

The Story Behind the Recipe

This recipe was born out of a late-morning experiment at Delmarva Backyard — half breakfast, half BBQ, and 100% comfort food. I had leftover brisket, some cornbread batter, and an idea: what if we treated brisket like Eggs Benedict?

The result was next-level. The cornbread absorbed the brisket juices, the egg added creamy richness, and the hollandaise tied everything together like BBQ meets fine dining. This is one of those recipes you make once and crave forever.

Why You’ll Love This Recipe ❤️

🔥 Fusion Flavors: Sweet cornbread, smoky brisket, and creamy hollandaise — pure perfection.
🥩 Leftover Friendly: Breathe new life into your brisket leftovers.
🍳 Brunch Worthy: Perfect centerpiece for a BBQ brunch or special weekend breakfast.
💧 Moist, Not Messy: That “wet” cornbread texture makes every bite melt in your mouth.

Poached Brisket Wet Cornbread Sandwich

🕒 Prep Time: 15 min 🔥 Cook Time: 35 min ⏳ Total Time: 50 min 🍽 Serves: 1 hearty sandwich

Ingredients

  • 1 Box Krusteaz Honey Cornbread Mix

  • 6 Eggs

  • ¼ cup Canola Oil (or similar)

  • ½ cup Oat Milk

  • 3 sticks Unsalted Butter (divided)

  • 1 can Sweet Style Creamed Corn

  • 2 thick leftover smoked brisket slices

  • 1 tbsp White Vinegar

  • 1 tbsp Lemon Juice

Instructions

1️⃣ Make the Cornbread Base

Crack 2 eggs into a mixing bowl. Add oil, 1 stick of melted butter, and oat milk.
Stir in the Krusteaz mix and creamed corn until combined.
Pour into a greased baking dish and bake at 375°F (190°C) for 18 minutes or until golden brown.
Let cool slightly, then cut into 3-inch squares.

Pro Tip: For that “wet” texture, don’t overbake — pull it when the center is just set.

2️⃣ Poach the Eggs

Bring a medium pot of water to a boil, then turn off the heat. Add 1 tbsp vinegar.
Whisk the water to create a small vortex and carefully drop in an egg.
Poach for 3 minutes for a soft yolk or 4 minutes for a firmer center.
Remove with a slotted spoon and set on a paper towel to dry.

3️⃣ Make the Hollandaise Sauce

In a heatproof bowl, whisk together 3 egg yolks and 1 tbsp lemon juice.
Place the bowl over a small pot of simmering water (double boiler style).
Slowly drizzle in 1 stick of melted butter, whisking constantly until thickened to the texture of BBQ sauce.

Chef’s Tip: Don’t overheat — if it starts to scramble, remove from heat and whisk vigorously to save it.

4️⃣ Reheat and Layer the Brisket

Warm up your leftover smoked brisket slices by lightly poaching them in a shallow pan of broth or water over low heat for a few minutes — this keeps them juicy.

5️⃣ Assemble the Sandwich

  • Place a warm piece of cornbread on a plate.

  • Add 2 slices of brisket.

  • Gently set the poached egg on top.

  • Drizzle with hollandaise and season with salt and pepper.

Serve immediately and enjoy the rich, melt-in-your-mouth perfection.

Pro Tips for Poached Brisket Cornbread 💡

🌽 Keep It Moist: Add creamed corn and butter to ensure your cornbread stays tender.
🥩 Don’t Overheat the Brisket: Gentle reheating keeps it juicy and flavorful.
🍳 Perfect Poach: Use fresh eggs — they hold their shape better when poached.
🍋 Balanced Hollandaise: A little acidity from lemon juice cuts through the richness perfectly.
🔥 Add a Twist: Top with pickled onions or drizzle BBQ sauce over the hollandaise for a tangy kick.

Why This Recipe Works

It’s all about balance — rich brisket, sweet cornbread, and creamy hollandaise layered in harmony. The textures play off each other beautifully, creating something between southern comfort and gourmet brunch.

Each bite gives you smoky, buttery, sweet, and savory all at once — and that poached egg yolk running through the cornbread? That’s what dreams are made of.

Pro Tips for Poached Brisket Cornbread 💡

🌽 Keep It Moist: Add creamed corn and butter to ensure your cornbread stays tender.
🥩 Don’t Overheat the Brisket: Gentle reheating keeps it juicy and flavorful.
🍳 Perfect Poach: Use fresh eggs — they hold their shape better when poached.
🍋 Balanced Hollandaise: A little acidity from lemon juice cuts through the richness perfectly.
🔥 Add a Twist: Top with pickled onions or drizzle BBQ sauce over the hollandaise for a tangy kick.

Why This Recipe Works

It’s all about balance — rich brisket, sweet cornbread, and creamy hollandaise layered in harmony. The textures play off each other beautifully, creating something between southern comfort and gourmet brunch.

Each bite gives you smoky, buttery, sweet, and savory all at once — and that poached egg yolk running through the cornbread? That’s what dreams are made of.

FAQ

Q: What makes “wet” cornbread different?
A: It’s extra moist and tender, usually achieved by adding creamed corn or more butter to the batter.

Q: Can I use fresh brisket instead of leftover?
A: Definitely. Smoke your brisket as usual, slice thick, and use it fresh off the pit.

Q: How do I prevent soggy cornbread?
A: Let the cornbread rest before assembling, and don’t over-saturate it with sauce or egg yolk.

Q: Can I skip the hollandaise?
A: You can, but it ties everything together beautifully. Substitute with BBQ aioli or spicy mayo for a simpler version.

Q: What side dishes work best?
A: A crunchy coleslaw or tangy cucumber salad balances out the richness perfectly.

🔧 Recommended Gear

  • Boning Knife – Ideal for trimming or slicing your brisket cleanly.

  • Meat Thermometer – To make sure your brisket is perfectly tender before slicing.