Recipe Re-visit: Bacon and Egg Cornbread

So cute!

I’ve been struggling for some breakfast inspiration lately but then I remembered these little loaves that I made 2 years ago. I love the delicious flavour that the cornbread takes on from the bacon, and how pretty the egg looks.

You will need 4 mini loaf tins which are each 1 cup capacity. It is also best to boil the eggs in advance – refrigerate them overnight and they won’t overcook when you bake them in the loaves.

Ingredients – serves 4:

  • 5 eggs
  • 3/4 cup polenta/cornmeal (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


  • 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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1 Response to Recipe Re-visit: Bacon and Egg Cornbread

  1. chefkreso says:

    Wow! This looks awesome, great recipe for breakfast 🙂

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