Cornbread and Eggs

Step 1

Pre-heat your oven to 425º.

Step 2

In a large mixing bowl…

Step 3

Add Corn Meal

Step 4

Add Flour

Step 5

Whisk together

Step 6

Add Sugar

Step 7

Whisk together well.

Step 8

Add the egg, stir to break up.

Step 9

Stir in enough milk to make the batter the consistency of cake batter.

Step 10

Place butter in a warm skillet and let it melt. Swirl around to coat the skillet well.

Step 11

Pour in the batter and place the skillet in the oven.

Step 12

Bake at 425º for 20-25 minutes, or until golden brown and pulled away from side of pan.

Step 13

Insert a wooden toothpick to test for doneness, if it pulls out clean, bread is done.

Step 14

Remove from oven, place on wire rack and let cool 5-10 minutes before removing from pan.

Step 15

Place a skillet over Medium heat on your stove top.

Step 16

Add about one Tablespoon of butter to the skillet, let it melt.

Step 17

Crumble a pie slice section of cornbread into the skillet.

Step 18

Stir the cornbread into the butter and let it heat up.

Step 19

Break four eggs into a small mixing bowl, whisk well.

Step 20

Pour the whisked eggs into the skillet, spreading it over the crumbled cornbread.

Step 21

Cornbread will absorb most of the eggs. Stir the mixture and continue to cook for about two minutes, or until the eggs are done.

Step 22

Serve while still warm and Enjoy!