Friday, January 29, 2021

Cornbread Breakfast Casserole

 JULIA SPENCER-FLEMING: Wait - a recipe on Friday?? Yes, dear readers, I'm breaking my usual Sunday recipe habit because I've got something you're going to want for this weekend, but you have to start it overnight. 

Like a lot of you, I'm relying more on my daughter and young friends to get groceries for me these days (I'm feeling a tad worried about those extra-contagious Covid variants.) Among other locally-sourced staples, my young friend Jess happened to pick up a "Breakfast Cornbread Casserole" from Rosemont Market and Bakery, the wonderful six-store chain where she works. 

Friends, this was amazeballs. It was dense, eggy, sweet but also a little savory from onion and scallions. Breakfast casserole was the perfect description - it was baked in one pan and one or two squares was sturdy enough to keep me (and Youngest, who was home for the weekend) full until lunch. 


I had to figure out how to make it myself. Armed with a list of ingredients, I looked at about 800 cornbread, corn pudding, spoon pudding and cornbread casserole recipes. I tried combining a few, leaving some ingredients out, and came up with what I think is a pretty good facsimile, for those of you who don't live close enough to shop at Rosemont. If you do baking semi-regularly, you probably have all the ingredients right in your pantry.


1 c coarse cornmeal (may be labeled as polenta)

2 c buttermilk (see note below if you don't have any on hand)

1 3/4 c all-purpose flour

1 1/2 t baking powder

1 t salt


1/4 c each sugar and brown sugar

1 small onion, or 1/2 large onion, thinly sliced into strips

1/4 c scallions, with extra if you want garnish

1 T vegetable oil

3 large eggs

2 T honey

2 T butter, melted


The night before (or the morning of, if you want this for dinner) combine the cornmeal and the buttermilk in a large bowl. Cover with a dishtowel and leave it to soak at least 8 hours. This is why you're getting the recipe on Friday!


Set the oven to 350F

In a skillet, add the onions and scallion to the vegetable oil and saute until soft. 

You'll need three bowls for the next part!

In one bowl, combine all the dry ingredients. In a smaller bowl, beat the eggs. In the smallest bowl (I used a mug) stir the honey into the melted butter.

Stir the honey-butter mix into the beaten eggs.

Stir the egg mix into the well-soaked cornmeal.

Stir the wet ingredients into the dry mixture. It was a bit much for my whisk; I preferred beating it with a spoon. I don't use a blender, so I can't comment on how that might affect the outcome. Mix thoroughly, until you have a smooth, lump-free batter.

Grease a 9x13 baking pan. Pour in the batter. Bake 30 minutes, or until a toothpick inserted to test it comes out dry. Let it cool for as long as you can stand it before tearing in. If you want it to look pretty, garnish with scallion slices.


If you don't have buttermilk on hand (I didn't) you can make your own by combining 1 T white vinegar with enough milk to make a cup. You can also substitute 1 T of lemon juice for the vinegar.

Several of the recipes I based this on had bacon and/or corn added. Neither appear in the dish I was trying to copy; but if you want to add them, I would fry the bacon first, and then use the grease to saute the onion and to grease the pan. If you want to add frozen or canned corn, I would fold it in with the wet ingredients. Since corn is naturally sweet, I'd cut back on the sugar a bit. 

Okay, dear readers, your turn. Share your yummy breakfast recipes with the rest of us!


  1. Oh, my . . . that sounds heavenly, Julia . . . I can’t wait to try it!

    Here are a couple of our favorites:

    Breakfast Casserole
    Preheat oven to 400 degrees.
    Prepare an 8 X 8-inch baking dish with cooking spray.

    In a large bowl, mix together:
    5 eggs, 2 cups cottage cheese, 8 ounces shredded Monterey Jack cheese, one 4-ounce can diced green chiles, 1/4 cup melted butter, 1/4 cup flour, 6 slices cooked, crumbled bacon, and 1/2 teaspoon baking powder; pour into prepared baking dish.

    Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

    Bacon-Cheddar-Chive Scones
    1. Lightly grease a large baking sheet. Set aside.
    2. In a large bowl, combine 2 cups flour, 2 teaspoons baking powder, 2 teaspoons sugar, and 1 teaspoon salt.
    Using a pastry blender, cut in 1/4 cup cold butter [cut in pieces] until mixture resembles coarse crumbs.
    Stir in 1 cup diced cheddar cheese.
    Make a well in center of flour mixture; set aside.
    3. In a medium bowl, combine 3/4 light cream, 6 slices crumbled bacon and 2 tablespoons snipped fresh chives.
    Add light cream mixture all at once to flour mixture. Using a fork, stir just until moistened. (If dough is too crumbly, add 1 to 2 tablespoons additional light cream until dough comes together.)
    4. Turn dough out onto a well-floured surface.
    Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth.
    Pat or lightly roll into a 7-inch round, about 3/4-inch thick.
    Transfer round to prepared baking sheet.
    5. Cut into eight wedges. Spread the wedges apart a little on baking sheet.
    Lightly brush tops with 1 tablespoon light cream.
    6. Bake in a 425 degree oven about 20 minutes or until golden brown.
    Remove scones from baking sheet; serve warm.

  2. Although I joined the sourdough baking binge during the first pandemic lockdown, I did NOT go on the banana bread baking frenzy. Instead, I found this Genius recipe on Food 52.

    Think of these banana bread scones as a new speedier, crunchier, fluffier banana bread recipe that bakes in 20 minutes. And for those who don't like the taste of banana bread, it is much more muted here.

    Here's the banana bread scone recipe and a link to the video (if you need it)

    Banana Bread Scones From Samantha Seneviratne

    • 1 extra-large, extra-ripe banana, mashed (1/2 cup)
    • 1/3 cup heavy cream, plus more for brushing
    • 1 large egg, lightly beaten
    • 1 teaspoon pure vanilla extract
    • 2 cups all-purpose flour
    • 1/3 cup packed dark brown sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into roughly 1/2-inch pieces
    • 2 1/4 ounces semisweet chocolate, chopped (1/2 cup)
    • 1 1/4 ounces hazelnuts, toasted, skinned, and finely chopped (about 1/4 cup)
    • Sanding sugar for sprinkling (or turbinado or granulated)

    1. Heat the oven to 425°F.
    2. In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
    3. Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you’ve mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a craggy, 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles a good couple inches apart and brush the tops with the cream. Sprinkle with sanding sugar.
    4. Bake until the scones are golden brown and set, about 18 to 22 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or room temperature. Scones are best the day they’re made, but any leftovers can be frozen (or stale ones can be split in half and toasted in butter in a skillet to revive them).

    1. P.S. You can make the banana bread scones with (or without) the chocolate. Both versions are super tasty. And I used walnuts instead of hazelnuts.

    2. HANK: Of the 100s of new recipes I found last year, this recipe is in my TOP 3. Frankly, I have made it 3-4 times last year, and it is hard to eat just one! Leftover scones do freeze well.

    3. Grace, the bananas, chocolate and nuts make this sound like the muffin version of Ben and Jerry's Chunky Monkey ice cream!

    4. They sound great, Grace.

      I usually keep overripe bananas in the freezer. Wonder if there are any in there now? Hmm.

    5. The video is entertaining to watch (the video is often as far as I get with a recipe LOL) and the cookbook from which the recipe comes sounds like it's worth a read in and of itself. I love that kind of cookbook. Shall look it up.

    6. AMANDA: I agree this pandemic video is extra funny with the DIY filming done by Kristen and her husband.

  3. Oh, my. Coming back later to print these out. I do have a delicious blueberry scones recipe from an inn on Martha's Vinyard. I'll share it later this morning.

    1. Turns out, my blueberry scones recipe is from Sally's Baking Addiction. She is my go-to recipe guru these days. Here is the link:

      Every recipe is golden and Sally will advise you on substitutions, too.

  4. My favorite breakfast recipe?


    ME: Yes, I'd like a ham, egg and cheese on a plain bagel.

    DDCH: That'll be $4.27

    ME: (hands over money)

    Easy peasy recipe, no?

    1. Thanks, Jay, for the early morning smile. Take good care.

    2. I'd add my favorite breakfast recipe:

      Cheerios, however much you can eat
      Half banana, sliced
      sugar to taste
      Milk, any percentage although whole is best.
      Combine and enjoy.

      (Let the dogs out before you start this recipe so th Cheerios don't get soggy while you wait for them to come in.)

    3. I love your recipe, Jay, and as a New Englander, I know how easy it is - because there's a Dunkin' just about every mile or so here!

    4. Ann, thanks for the mid-day smile! Hope this smiling thing continues! May your Cheerios be crispy!

  5. I love the sound of the cornbread casserole. Here's one from my recent Candy Slain Murder (which Youngest was a consultant on!).

    Spinach-Red Pepper Egg Bake

    An easy crowd-feeder for breakfast or brunch, Robbie makes this as a holiday breakfast special because the green of the spinach with the red pepper bits looks so festive.

    Makes approximately 24 pieces.

    Four slices bacon, cooked to crisp and crumbled [omit for vegetarians]
    1 cup grated sharp Cheddar cheese
    1 1/2 cups baby spinach, finely chopped or one pound frozen chopped spinach, defrosted and well drained.
    Whites of 1 bunch green onions, finely chopped
    1 red bell pepper, seeded and diced
    1/4 cup sun-dried tomatoes, diced
    1 clove garlic, minced
    1/2 teaspoon black pepper
    10 large eggs
    1/4 cup milk
    2 tablespoons Parmesan cheese
    1/2 cup shredded mozzarella cheese

    Preheat oven to 375 degrees. Oil a 9”x13” baking dish.
    Mix bacon, cheddar cheese, green onions, bell peppers, tomatoes, garlic, and black pepper in a bowl, then pour into casserole dish.
    Whisk eggs with milk and pour over vegetables.
    Top with Parmesan and mozzarella cheeses.
    Bake for 25-30 minutes or until eggs are cooked through. Cut into two-inch squares and serve warm or at room temperature.

    1. Edith, Ross used to make a hearty breakfast on Christmas mornings - he usually did a half dozen enormous streudel muffins. He got to do the early morning chores - lighting the fire, making breakfast, steeping the tea - because he got to go to bed early on Christmas eve, if you know what I mean.

  6. Blueberry muffins (12)
    1C oatmeal
    1C yogurt (I use vanilla but natural is good)
    1/2C vegetal oil
    3/4C brown sugar
    1 egg
    1C all purpose flour
    1/2 teaspoon salt
    1/2 teaspoon soda powder
    1 teaspoon baking powder
    1C blueberries (fresh or frozen)
    1/8C sugar

    Put oatmeal in yogurt just enough to moisten
    Add oil, egg, brown sugar and mix well
    Put together flour,salt,soda and baking powder and add to the mixture
    Gently stir to combine blueberries and sugar, then gently add to the mixture
    Bake at 400F for 20 to 25 minutes depending on your oven.

    I make a batch, keep some for a couple of days and freeze the rest. A few seconds in the microwave and it is as freshly baked

    1. Those look wonderful, Danielle. Interestingly, when I was checking on ways to make buttermilk substitute, one of the suggestions was straight up use a cup of yogurt instead.

  7. These all sound incredibly yummy. If the goal was to make me hungry...mission accomplished. LOL

    1. Everyone's going to be prowling around looking for midmorning snacks, Liz!

  8. I'm locked up in an all-day Zoom event, but highly recommend Diane Mott Davidson's "Tom's Savory Sausage Casserole" from DARK TORT. If someone has the link or can post the recipe, great. It's our family fav for Christmas morning brunch (I do make it ahead and bake first thing Christmas morning).

    1. Sadly, this yummy-sounding recipe is NOT in Goldy's Kitchen Cookbook. Looking forward to seeing if it posted here later on.

    2. Here it is cut and pasted from the e-book.

      Tom’s Savory Sausage Casserole

             1 pound new potatoes
             8 ounces mushrooms, minced
             2 tablespoons unsalted butter
             1¼ cups minced onions
             2 tablespoons finely chopped parsley
             1 pound Italian sausage, hot or mild, casings removed
             3 large eggs
             1½ cups half-and-half
             1 cup grated Gruyère cheese

      Preheat the oven to 350°F. Butter a 9-by 13-inch pan.

      Bring a large quantity of water to boil and cook the new potatoes until they are just done, about 10 to 15 minutes. Strain the potatoes and set them aside to cool before slicing.

      Using a clean cloth dishtowel that may be stained, squeeze the mushrooms by small handfuls to remove all excess liquid. When all the mushrooms have been rendered almost dry, set them aside.

      Using a wide sauté pan, melt the butter over low heat. Still keeping the heat low, cook the mushrooms and onions until the onions are translucent. Remove the mushrooms and onions from the pan and put them into a heatproof bowl. Stir in the chopped parsley and set aside. Using the same pan, raise the heat to medium low and cook the sausage until it is brown. Turn off the heat and set aside.

      Slice the cooled potatoes into ½-inch slices. Place them in the bottom of the prepared pan. Distribute the mushroom mixture over the potatoes. Evenly distribute the sausage over the mushroom layer. Set aside.

      In the large bowl of an electric mixer, beat the eggs with the half-and-half over low speed until the mixture is smooth, about 3 to 5 minutes. Pour this mixture over the ingredients in the baking dish. Sprinkle the cheese on top.

      Bake for 35 to 45 minutes, until the top is golden brown and the egg mixture has set in the middle. Serve immediately.


    3. I love make-ahead breakfast recipes best of all, because who wants to spend too much time in the kitchen in the morning?

  9. Sounds fabulous, Julia! As do all the other recipes here; thank you everyone.

  10. thanks Julia and the rest of you! Everyone must be hungry this morning:)

    1. I'm about to go out and walk the dog in 10F weather with a stiff wind blowing, and I certainly wish I had a serving of one of these great breakfast dishes to fortify me!

    2. JULIA: Enjoy the walk. The cold has arrived here again in Ottawa and will last into the weekend. It is -2F/-19C with a -22F/-30C windchill.

    3. Grace, It's a balmy 15F/-9C here with a windchill of 0F/-18C. I put the dog's coat on, but even that wasn't enough for our shorthair. She cut the walk short and sprinted the last yards to the back door!

  11. Great sounding recipes from everyone.

    I'm tempted to try Julia's and have all the ingredients except for honey. But I bet maple syrup would work.

    1. Ann, I think maple syrup would be a delicious substitute.

    2. Ann, maple syrup is a perfect substitute for honey. I use it all of the time. (I have a dreadful allergy to honey. )

  12. So hungry now.... so Julia, did you have versions that didn’t work? What happened?

    1. I tried one version that was too much like cornbread, which is fine, I like corn bread. But the casserole Jess brought me was dense. Then I started looking for "corn pudding" recipes, which up the liquids and eggs, and that's when it came together.

  13. Pork and Cranberry Country Sausage
    1 lb diced pork (I use Boston butt)/ 4 oz. pork fat (from pork belly or from trimmed chops)/ 2 shallots or one small elephant shallot/1/2 C dried cranberries or 1 C fresh cranberries/1 tsp dried thyme or 3 sprigs fresh thyme stems removed/ 1/4 tsp nutmeg/1/2 tsp allspice/ salt and pepper to taste (I don't use salt)

    Be sure all the gristle is removed from the diced pork. In a food processor or a meat grinder process 3/4 of the meat. Careful if you are using a food processor, if you blend to long you get meat paste) Add the remaining ingredients and grind again. Salt and pepper if you must. Shape into patties and fry or back in the oven as you would any breakfast sausage.

    Note: chilling the mixture over night is a good idea. Sausage can be frozen.

    This is a really easy sausage to make. I promise.

    1. This sounds wonderful! Thanks, Coralee.

    2. CORALEE: Wow, I have never made my own sausage, but this recipe looks tempting. Thanks!

    3. I agree with Grace, Coralee - I've never even thought of making my own sausage, but this looks surprisingly easy. How much gristle do you usually encounter? I've never diced pork butt, just roasted it whole.

  14. make that bake in the oven. darn you autocorrect

  15. Yummo! I love breakfast casseroles. Especially the make the day before kind. So lovely to get up on the morning, pop a casserole into the oven and have breakfast when the morning chores are done. They are also forgiving of ingredient substitutions :) Looking forward to making this over the weekend.

    1. Make ahead are definitely the best kind, Kait - and if there's enough, you've made breakfast for two mornings!

  16. Nom, nom, nom! I love cornbread, so I know I'd love this.

    Here's a Sour Cream Coffee Cake recipe, which I got from a lady at a church we attended years ago. It's my go-to coffee cake recipe, and my family loves it. I've baked it in a regular cake pan, a Christmas tree shaped pan, and a bundt cake pan!

    1/2 cup butter
    1 cup sugar
    2 eggs
    2 cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon vanilla (or almond extract if using canned whole cranberries instead of streusel.)

    Mix flour and dry ingredients in a small bowl.

    In another mixing bowl, cream together butter and sugar.

    Add vanilla (or almond).

    Add eggs.

    Add dry ingredients, alternating with sour cream.

    Swirl in streusel. (Or cranberries. Or, I suppose, you could use a can of apple, cherry or blueberry pie filling!)

    Bake at 350 degrees for 40-45 minutes.

    When cool, glaze.

    1/3 cup brown sugar, 1/2 cup chopped walnuts, 1 tablespoon cinnamon, mixed.

    3/4 cup powdered sugar, 1 tablespoon water, 1/2 teaspoon almond extract, mixed.

    1. Jess - that sounds yummy. omitted the sour cream! How much goes in?

    2. 8 ounces sour cream!

      Yipes! I come back to see what's new (and find more recipes) and discover my epic typo... ah, a writer's life!

  17. Okay, here is my recipe for breakfast cookies. We take them with us on long trips and they are fairly healthy, very crunchy! (Adapted from a Martha Stuart Recipe, but mine are healthier.)

    Judy's Breakfast Cookies

    1 cup all purpose flour
    1 cup whole wheat flour
    3/4 t. baking soda
    1/4 t. salt
    3/4 cup EVOO (you can add up to 1/4 cup more if needed)
    1 cup packed brown sugar
    2 eggs
    2 t. vanilla
    2 cups rolled oats (old fashioned oats)
    1/2 cup slivered almonds
    1/4 cup pumpkin seeds
    1/4 cup sunflower seeds
    1/4 cup shredded unsweetened coconut
    1/4 cup dried mango, chopped (any dried fruit is okay)
    1/2 cup banana chips

    Preheat oven to 350 F
    Mix flours with salt and baking soda, set aside
    Combine sugar, olive oil in large bowl, then add eggs and vanilla. Mix well.
    Add in flour mixture until well combined.
    In another bowl combine oats, almonds, pumpkin seeds, sunflower seeds, coconut, and mango. Mix well.

    Stir dry ingredients into wet ingredients until completely combined. Notice how your dough holds together. (Because we used olive oil instead of butter, the cookies can be crumbly, so if you need more EVOO or even a third egg, now is the time.)
    Drop 1/4 to 1/2 cup cookies up to 3/4 inch high onto baking sheet and top each with a banana chip, pressing it in.
    Bake for at least 10 minutes and check them to see how they are doing. It can be up to 17 minutes in some cases and the size of the cookies is also a factor. They should be lightly browned and crispy.
    My kids love them!
    Also, play with the ingredients. Add chocolate chips if you want. Add up to 1/2 cup more sugar if you like. Go for it.

    1. This sounds like a snacking cookie I used to make when my kids were little, Judy. Full of good things, but it didn't taste like it.

      For those of you, like me, who aren't familiar with the abbreviation, EVOO is extra virgin olive oil.

  18. Oh yum! Casserole sounds like something I would make--and pretty sure I have all the ingredients!

    2 cups all-purpose flour
    1 tablespoon sugar
    2 teaspoons baking powder
    ½ teaspoon salt
    1 teaspoon cinnamon
    3 large eggs, separated
    2 cups milk
    ¼ cup vegetable oil
    1 teaspoon vanilla
    blueberries (if desired)

    Mix egg yolks, milk, oil, and vanilla in large bowl.
    Stir in dry ingredients until just moistened (if adding blueberries, reserve small amount of flour to coat blueberries before adding to batter after dry ingredients have been stirred in).

    Beat egg whites until stiff peaks form, then fold into waffle batter.

    Makes at least a dozen waffles. I freeze or refrigerate leftovers, then toss a couple in the toaster to crisp the next time I’m craving these.

    1. Flora, I haven't had waffles in years. Ross was the waffle guy - he was so passionate about it, I bought him a fancy flips-on-either-side waffle iron just like the kind you see in hotels.

    2. Julia, I love waffles, but for years and years I couldn't find a recipe that wasn't blah. This one I added in the vanilla and cinnamon (and blueberries), plus invested in a waffle iron with plates that go in the dishwasher. Now waffles are more frequently on the menu.

    3. I think investing in a good waffle iron is what makes the difference, Flora! I remember my mother's when I was a girl - I'm pretty sure parts of it were actually iron, it was so heavy! The plates would unlatch and she'd have to soak them and scrub them afterwards, which is undoubtedly why waffles were a once-in-a-while treat and not a regular part of our breakfasts.

    4. we had one of those waffle irons when I was a kid, too. The plates could be flipped to a flat surface for grilled cheese. And now its my sister's! She found it breaking up my parents apartment, took it home,and does use it. Much better waffles than frozen.

  19. If I had a working oven I would love this. Repairman comes Tuesday to diagnose.
    This is a recipe for corn bread that my family loves:

    Charles' Corn Bread
    1 cup self-rising corn meal
    ½ cup Wesson oil
    1 cup sour cream
    1 cup cream style corn
    2 eggs
    Combine all ingredients and mix well. Pour into greased pan and bake at 400' for 30 minutes.
    ½ of above recipe will fill 2 tins of petite muffin tins - - 20 oz.
    ½ of recipe will fill cornstick pan.
    They freeze well.

    These are delicious and you don't need butter but people will want many.

    1. I never have any corn muffins left over with my family, Atlanta. Good luck on the oven! Let us know if you're without for a while - we can start posting Crock Pot recipes!

  20. Boring but useful breakfast in my house: steel-cut oats, cooked with raisins, and served with yogurt and (thawed) frozen blueberries. It does the job of providing dependable fuel in the mornings. No points for originality, however.

    1. I think most of us has usually breakfast (honestly, I often skip it and have multiple mugs of tea instead) and then pull out the fancy scones and casseroles for special occasions (and maybe a Saturday or two.)

    2. AMANDA: My usual breakfast is overnight oats made with almond milk. The toppings vary each day. Frozen blueberries (like in your oatmeal) and some walnuts is a fave or a PBJ version, or a tropical version with frozen mango and coconut.

  21. While the cornmeal is soaking in buttermilk, is it out on the counter or refrigerated?
    I haven't done anything fancy for breakfast for years. Occasionally I'll do an unplanned migas.
    That is torn up corn tortillas, fried a little to soften up but not quite crisp, with eggs, salt, pepper, and cheese mixed in. Cook it like scrambled eggs. Some folks like to add chiles, onions, etc. and top off with salsa. The beauty of migas is you do what you want with the basics and fancy it up to fit your mood.

    1. It's on the counter, Pat. I covered it with a dish cloth, following part of a recipe that I used that promised a very moist, dense product somewhere between corn pudding and spoon bread. It worked well, but I will point out my kitchen is quite cool overnight, around 58-60F.

  22. Replies
    1. It is. Now Youngest has gone back north to uni, I'm thinking of trying it with bacon.

  23. We're in for a rainy chilly week here and this sounds amazing. Thank you, Julia! While Hub does the cooking, I do the baking so this one's on me. Yay!

  24. My breakfast is simple, take english muffin out package, split fork and toast, cook fried egg, add cheese and made my own egg mcmuffin.

  25. Did you try this cornbread casserole?
    1/2 cup melted butter
    1 cup (8 oz) sour cream (regular or lite, not fat free)
    2 slightly beaten eggs
    1 can corn, drained
    1 can creamed corn
    1 package Jiffy corn bread mix

    Preheat oven to 350. Butter a 13x9 casserole.
    Mix all ingredients except cornbread mix until the mixture is all the same color. Add the cornbread mix and stir just until blended. Spread in prepared pan and bake for 45-60 minutes.

    This is the basic recipe. You can add shredded cheese, chiles, bacon, onion, etc to taste.

  26. Mmm. That cornbread casserole sounds wonderful. Checking for ingredients right away. And her is something I tried recently, from the NY Times. A delicious, solid, unusual cornbread. One chunk is enough for breakfast. Cranberry Corn Bread
    • 2 tablespoons unsalted butter, melted, plus more to grease pan
    • 1 cup cranberries
    • ½ cup confectioners' sugar
    • ¾ cup stone ground cornmeal
    • 1 cup all-purpose flour
    • ½ cup sugar
    • ¾ teaspoon salt
    • 1 tablespoon baking powder
    • 1 cup milk
    • 1 large egg
    1. Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
    2. Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
    3. Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
    4. Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
    5. Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

  27. Looks yummy.

    Simple breakfast recipe:

    Eggs scrambled with local produce (bell peppers or onions or tomato)