Cornbread for Breakfast

March 30, 2010

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
  • Butter
  • Eggs
  • Cheese
  • 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!
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{ 9 comments… read them below or add one }

1 Rochelle (Acquired Taste) March 30, 2010 at 10:03 am

oh my goodness yum! I haven’t made cornbread in forever but now I think I have to just to have it for breakfast tomorrow!

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2 Michelle @ 5 forks March 30, 2010 at 10:47 am

I love cornbread. Do you ever put a slice in a cold glass of whole milk and eat with a spoon? So delicious. Try it.

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3 Karen Bove March 30, 2010 at 11:15 am

Oh, definitely. That’s a southern tradition, isn’t it?

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4 Lynn Deer March 30, 2010 at 12:16 pm

Okay…. it’s going to be cornbread for dinner because I can’t wait for the breakfast tomorrow! Another trip to Publix for cornmeal : )

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5 Michelle @ 5 forks March 30, 2010 at 3:41 pm

I believe it is. I remember my grandmother eating it when I was a kid, she always ate with buttermilk. I’m not too fond of buttermilk, only if I’m baking with it.

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6 Memoria March 30, 2010 at 4:03 pm

Ooooo, that looks so good!!! I want some now! I love the shot of the cheese. Goodness!

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7 Ed Schenk March 30, 2010 at 4:15 pm

You should try it as a base for strawberry shortcake!

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8 Katie @ Cozydelicious March 31, 2010 at 10:35 pm

I think cornbread breakfast sandwiches are my favorite food in the whole wide world and yours looks incredible! Your photos are just beautiful and now I’m drooling. I’m going to have to make corn bread so that I can have leftovers for breakfast! Thank you!

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9 Stacy April 1, 2010 at 12:25 am

Yum, my absolute favorite type of breakfast! Or lunch or dinner!

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