Egg and Cornbread Bake

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Egg and Cornbread Bake

Egg and cornbread bake is a hearty and satisfying dish that combines the flavors of cornbread, eggs, cheese, and other ingredients. It’s a versatile dish that can be enjoyed for breakfast, brunch, or even dinner. Here’s a basic recipe:

Ingredients:

For the Cornbread:

  • 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

For the Egg Filling:

  • 6 large eggs
  • 1/4 cup milk or cream
  • Salt and black pepper to taste
  • 1 cup shredded cheddar cheese (or your preferred cheese)
  • 1 cup cooked and crumbled breakfast sausage or diced cooked bacon (optional)
  • 1/2 cup diced bell peppers (red, green, or any color you prefer)
  • 1/2 cup diced onions
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

  1. Prepare the Cornbread:
  • Preheat your oven to 375Β°F (190Β°C). Grease a 9Γ—13-inch baking dish or a similar-sized casserole dish.
  • In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  • In another bowl, whisk together the buttermilk, melted butter, and eggs.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Pour the cornbread batter into the prepared baking dish and spread it evenly.
  • Bake in the preheated oven for about 15-20 minutes or until the cornbread is set and lightly browned. Remove it from the oven and let it cool while you prepare the egg filling.
  1. Prepare the Egg Filling:
  • In a bowl, whisk together the eggs, milk or cream, salt, and black pepper.
  • Stir in the shredded cheddar cheese, cooked breakfast sausage or bacon (if using), diced bell peppers, and diced onions.
  1. Assemble and Bake:
  • Pour the egg mixture evenly over the cooled cornbread in the baking dish.
  • Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the egg filling is set and slightly golden on top.
  1. Serve:
  • Remove the egg and cornbread bake from the oven and let it cool for a few minutes.
  • Optionally, garnish with chopped fresh parsley for a pop of color and freshness.
  • Cut into squares or slices and serve warm.

Enjoy your egg and cornbread bake as a wholesome and satisfying meal. It’s great on its own or with a side of salsa, sour cream, or hot sauce for added flavor.