Description
A fun cornbread twist on an egg bake.
Ingredients
- FOR THE CORNBREAD:
- 1 stick Unsalted Butter
- 1-½ cup Cornmeal
- ¾ cups All-purpose Flour
- ¼ cups Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Salt
- 1-¾ cup Buttermilk
- 1 whole Egg
- FOR THE ASSEMBLY:
- 1 Tablespoon Olive Oil
- ½ pounds Chorizo Or Other Spicy Pork Sausage, Sliced
- 1 whole Small Onion, Diced
- 1 whole Bell Pepper, Diced
- 12 whole Cherry Tomatoes, Halved
- 2 cups Cubed Cornbread (recipe Follows)
- 4 whole Eggs
- 1 cup Milk
- 1 pinch Red Pepper Flakes
- 1 cup Shredded Cheddar Or Mexican Blend Cheese
- Salt And Pepper, to taste
Preparation
To make the cornbread, add the butter into a 10″ cast iron skillet and place in the oven while you pre-heat to 425 F. Whisk together the remaining cornbread ingredients. When the oven is ready, remove the hot skillet and pour the batter over the melted butter. Smooth the top. Return skillet to the oven for 15-20 minutes. Remove from oven when done, and lower oven temp to 375 F. Cut the cornbread into bite-sized cubes until you have 2 cups. Set that aside. Use the rest of the cornbread for another use.
To make the egg bake, add the oil into a large skillet over medium heatand cook the sausage until it’s no longer pink in the center. Add the onions and bell peppers and continue cooking until the vegetables have softened. Add the tomatoes and cook for an additional two minutes, stirring frequently. Fold the cubed cornbread into the mixture and remove from the heat for a few minutes to cool slightly.
Whisk together the eggs, milk, crushed pepper flakes and cheese.
If your skillet is oven-proof, pour the eggs and cheese over the cooked vegetables and cornbread. Or transfer the cornbread mixture to a pie dish (approximately 9″) and pour the eggs over that. Season and bake for 25-30 minutes or until the eggs are set.
