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.
Rachel Roe @ Tramplingrose.com
Yields 1
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 2 large eggs
- 1-2 corn muffins, crumbled into pieces
- 1 1/2 Tbsp. unsalted butter
- 1/4 C pickled jalapeños, drained (optional)
- 1/4 C bacon, cooked and crumbled (optional)
- 1/4 C shredded cheese (optional)
- salt & pepper
Instructions
- In a small bowl, lightly beat the eggs. Heat the butter in a medium skillet over medium heat. When it's foamy, add the crumbled cornbread, and toss to coat. Allow it to lightly brown, stirring occasionally. If using, also add the jalapeños and the bacon.
- Cook for 3-4 minutes, then add the eggs. Toss the cornbread mixture to coat, and stir while the eggs cook.
- If using, top with cheese, turn off the heat, and cover for 1-2 minutes, or until the cheese melts.
Notes
Recipe Source: Taste of Southern
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