With Daylight Savings in effect and it officially being Spring, it is easier to get up in the morning. While it is still on the cold side in the mornings, it is bright out and it has been reasonably sunny of late. But did I mention that it is still cold in the mornings? It sort of looks like Spring out there with the bright sunshine, but the lingering foot of snow cover shatters that illusion. We’re making the best of the unpredictable weather and acting like it is Spring. A hearty breakfast is always welcoming and warming and with the sunshine yellow colors of the cornbread and eggs, this cheery breakfast cake lifts our spirits when the wind is howling and cold weather is taunting us.
A rich cornbread base is enhanced with cheddar cheese, eggs & bacon. The touch of green comes from sliced scallions. It takes a bit of time to put together, but it serves a crowd and is perfect for a lazy morning when you’re waiting for it to warm up a bit outside before getting started on the Spring cleanup of the yard!
Cornbread Breakfast Cake
Cornbread Breakfast Cake (adapted from delish.com) Total time required: 45 minutes, Serves: 8-10 slices
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, cut into 1” pieces
- 6 eggs
- kosher salt & freshly ground pepper
- 2 scallions, sliced
Directions:
Preheat the oven to 400º F. Grease a 12” ovenproof skillet with cooking spray.
Combine the cornmeal, flour, sugar, baking powder, and salt, in a large mixing bowl. Add one egg and the sour cream and milk to the bowl. Stir until it is smooth.
Combine the egg, milk and sour cream with the dry ingredients.
Pour the batter into the greased skillet and bake it for 15-20 minutes, until it is golden.
Spread the batter into a greased skillet.
Bake the cornbread.
Top the baked cornbread with the cheese. Using a spoon, make 6 evenly spaced, slight depressions in the cornbread. Carefully crack an egg into each depression, keeping the yolks intact. Scatter the bacon pieces over the top and sprinkle the eggs with salt and pepper.
Top the baked cornbread with the cheese, eggs, & bacon.
Bake the cake until the egg whites start to firm up, about 10 minutes. Sprinkle the green onions over the top.
Top the partially baked cake with the scallions, then continue to bake it until the eggs are cooked to the desired doneness.
Continue to bake the cake for another 5 minutes for runny yolks or 8 to 10 minutes for more solid yolks.
This is a complete breakfast!
Slice the cake into 8 or 10 pieces and serve warm.
It’s easy to believe Spring is here when this breakfast is served! ~Linda
Cornbread Breakfast Cake (adapted from delish.com) Total time required: 45 minutes, Serves: 8-10 slices
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, cut into 1” pieces
- 6 eggs
- kosher salt & freshly ground pepper
- 2 scallions, sliced
Directions:
Preheat the oven to 400º F. Grease a 12” ovenproof skillet with cooking spray.
Combine the cornmeal, flour, sugar, baking powder, and salt, in a large mixing bowl. Add one egg and the sour cream and milk to the bowl. Stir until it is smooth. Pour the batter into the greased skillet and bake it for 15-20 minutes, until it is golden.
Top the baked cornbread with the cheese. Using a spoon, make 6 evenly spaced, slight depressions in the cornbread. Carefully crack an egg into each depression, keeping the yolks intact. Scatter the bacon pieces over the top and sprinkle the eggs with salt and pepper.
Bake the cake until the egg whites start to firm up, about 10 minutes. Sprinkle the green onions over the top. Continue to bake the cake for another 5 minutes for runny yolks or 8 to 10 minutes for more solid yolks.
Slice the cake into 8 or 10 pieces and serve warm.