Bacon and Egg Cornbread

These are perfect for brunch.

I know it wasn’t that long ago that I posted a bacon & egg recipe but I knew I had to share these with you. These are perfect for a weekend breakfast or brunch, and equally as good for a picnic as they are portable little serving-sized loaves.

These are also easily adaptable. I included a spoonful of baked beans in each of my loaves but you could replace the beans with your favourite ketchup or even a chopped cherry tomato. Another option would be to use mushrooms instead of the bacon – great for vegetarians.

You will need 4 mini loaf tins which are each 1 cup capacity. Of course you can use a standard size loaf tin – just increase the cooking time accordingly (probably double the time).

I recommend boiling your eggs in advance – you can refrigerate them overnight and they won’t overcook when you bake them in the loaves.

I adapted this recipe from one I found in the March 2015 issue of Recipes+ magazine.

Ingredients – serves 4:

  • 5 eggs
  • 3/4 cup polenta (not the instant type)
  • 1/2 cup plain (all purpose) flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 cup olive oil
  • 3/4 cup milk
  • 1 tbsp lemon juice
  • 1/3 cup grated cheese (I used cheddar)
  • 150g/5 oz bacon, diced
  • 2 tbsp baked beans
  • freshly ground black pepper, to season

Method:

  • Place 4 eggs into a small saucepan of cold water over a medium heat on the stovetop. Bring to the boil then turn off the heat, cover the pan with a lid and leave to sit for 10 minutes. Drain the hot water, rinse the eggs under cold water then set aside to cool. Once cooled, refrigerate overnight.
  • Heat your oven to 200C/180C fan forced/390F and spray 4 mini loaf tins with a little cooking spray.
  • Peel your cold hard-boiled eggs and set aside whilst you make the cornbread batter.
  • Put the polenta, flour, baking powder and bicarb of soda into a medium bowl and stir to mix.
  • Add the remaining egg, plus the oil, milk and lemon juice to the bowl and stir until you have a batter.
  • Add the grated cheese and stir to combine with the batter.
  • Divide about half the cornbread batter between the 4 prepared tins.
  • Put a boiled egg into the centre of each tin, then sprinkle over half the bacon and divide the baked beans between the tins.
  • Spoon over the remaining cornbread batter, then scatter over the remaining bacon.
  • Top each tin with a little freshly ground black pepper.
  • Bake for 25 minutes, turning the tins half way through to ensure that they bake evenly.
  • Remove from the oven and leave to sit for 5 minutes before turning out the cornbread loaves.
  • Serve with your favourite type of ketchup (we had BBQ sauce).
  • Enjoy!

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12 Responses to Bacon and Egg Cornbread

  1. Looks great!
    I make something similar, with sausage, but love the idea of the egg here. I think I’ll combine the two next time. 🙂

  2. These look awesome, will definitely give it a go!

    http://www.racheltrieslife.com

  3. I just did a post asking for suggestions using certain ingredients, polenta being one of them. This is incredible and would go over big time in my house. Thanks 🙂 Xx

  4. adrienne says:

    Think I will try this with a poached egg..cannot resist a runny yolk!

  5. Great recipe. Fantastic! If you are using polenta, how do you call it ‘cornbread? Is polenta a substitute for cornmeal? Or, am I missing something here?

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