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Cornbread and Eggs recipe from Taste of Southern.

Cornbread and Eggs

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 Servings 1x
  • Category: Bread
  • Method: Stove Top
  • Cuisine: American

Description

Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast. This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we’ll make the cornbread, then we’ll show you how to mix it all together to create Cornbread and Eggs. Printable recipe included.


Scale

Ingredients

  • 2 cups Self-Rising Corn Meal
  • 1 cup Self-Rising Flour
  • 1 Egg
  • 1 Tablespoon Sugar
  • 1 cup Milk, approximately, as needed.
  • Butter and shortening to grease the skillet.

Instructions

To Make The Cornbread

  1. Pre-heat your oven to 425º.
  2. In a large mixing bowl…
  3. Add Corn Meal
  4. Add Flour
  5. Whisk together
  6. Add Sugar
  7. Whisk together well.
  8. Add the egg, stir to break up.
  9. Stir in enough milk to make the batter the consistency of cake batter.
  10. Place butter in a warm skillet and let it melt. Swirl around to coat the skillet well.
  11. Pour in the batter and place the skillet in the oven.
  12. Bake at 425º for 20-25 minutes, or until golden brown and pulled away from side of pan.
  13. Insert a wooden toothpick to test for doneness, if it pulls out clean, bread is done.
  14. Remove from oven, place on wire rack and let cool 5-10 minutes before removing from pan.

To Make Cornbread and Eggs:

  1. Place a skillet over Medium heat on your stove top.
  2. Add about one Tablespoon of butter to the skillet, let it melt.
  3. Crumble a pie slice section of cornbread into the skillet.
  4. Stir the cornbread into the butter and let it heat up.
  5. Break four eggs into a small mixing bowl, whisk well.
  6. Pour the whisked eggs into the skillet, spreading it over the crumbled cornbread.
  7. Cornbread will absorb most of the eggs. Stir the mixture and continue to cook for about two minutes, or until the eggs are done.
  8. Serve while still warm and Enjoy!

Keywords: Cornbread and Eggs Recipe, made from scratch, mountain recipes, southern recipes, breakfast, home made