I love researching recipes. I could spend (and have spent) all day reading cookbooks, or looking for recipes online. I did that when searching for things to do with leftover corn muffins I had. I could’ve made cornbread with cream, but I wasn’t quite in the mood for it. I wanted something with a little more heft to it, since I’ve started not eating at work (I only get a 15-minute break, being part-time). I’ve been trying for a bigger breakfast before I head out, then having a small snack once I get home, and dinner. I hopped online, and found a recipe that I tweaked to make this Fried Cornbread and Eggs.
With roots in the South, I was somewhat surprised I’d never heard of it before. It sounds like exactly the sort of dish my family would’ve made on occasion when I was a kid, because one or both sets of my grandparents would’ve made it. But as far as I know, I’ve never had it until now (watch, now my mom will comment and say that she made this on occasion, or that my grandma made it while she was growing up).
I can also see my dad’s side of the family eating this. After all, it’s my granddad whom I have memories of eating cornbread and milk. And he’s the reason I like grits (with some butter, salt, and pepper, just like he used to do). Regardless, I made it with my leftover corn muffins and it was delicious.
I gather you can also add bacon (which I did), or sausage. I also added a few pickled jalapeños for a little bit of heat. And cheese, because why not? You could also top this with a few dashes of hot sauce, if you’re not using the jalapeños.
I will suggest that if you do make this, it’ll probably taste better if your cornbread/corn muffins have minimal sugar in them. Being a Northerner, I put sugar in my cornbread, but I think for this recipe, it was sweeter than it should’ve been, and not in a good way, like dunking your bacon or sausage in maple syrup. So just keep that in mind, especially if you make yours from scratch.