This is why I made my last batch of cornbread a bit bigger than usual. Although I started out thinking I’d just toast it up with a little butter, we decided eggs and cheese would top it perfectly.
This works great with leftover biscuits too.
- A big wedge of leftover Cornbread
- Salt/PepperSlice open the corn bread and dot it with butter. Put it under the broiler but not too close. You want the butter to melt in and brown just a little bit as the bread toasts.Slice some cheese. We used cheddar because it was handy. Pepper jack would’ve been great too.Once the cornbread is toasty, take it out and add the cheese. You could stick it back in the still-hot oven for a minute or two just to melt the cheese a bit more. We didn’t bother because our eggs were ready.While the cornbread is in the oven, fry up a couple of eggs. Or scramble them. Or shipwreck them. Or whatever you like to do with your eggs.Dump the eggs on top, sprinkle with salt and pepper and enjoy!