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:
- Prepare the Cornbread:
- Preheat your oven to 375°F (190°C). Grease a 9×13-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.
- 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.
- 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.
- 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.