The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / breakfast / Cornbread Take 2: Featherbed Eggs

Cornbread Take 2: Featherbed Eggs

September 2, 2009 By Laura 6 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email


No matter what paroxysms of joy are brought on by various cornbreads over the next months (years) investigating The Cornbread Gospels, the book’s most useful contribution to my life will probably be the myriad of leftover cornbread recipes it provides. Especially because I am one of those cornbread fans who completely overindulges in an attempt to make sure not one single crumb is wasted. But now I can relax, knowing that the tasty cornbread will become a tasty something else the next day.


The following recipe was originally for a full pan of the Dairy Hollow House Skillet Cornbread, but of course I had a little less than a half pan, so I accordingly scaled it back. It also called for roasted chopped green chile peppers, but I still had the corn relish from the Sopa Tarasca, so I used it instead.


Featherbed Eggs
Adapted from The Cornbread Gospels

vegetable oil cooking spray
1/2 pan of cornbread, crumbled and left to dry overnight (1/2 of any recipe originally baked in a 10-12 inch skillet)
salt and pepper to taste
1 T – 1/4 cup vegetable of choice (here is where she likes chopped green chile peppers, esp roasted poblanos, but I used corn, peppers, garlic and onions)
2 oz cream cheese (or Neufchatel) (I did not measure–see directions)
3/4 cup mixed shredded cheddar and Monterey jack cheeses
4 large eggs
1/2 cup 2% milk
1/2 cup cream (I did not have enough milk–could use half and half or whole milk or whatever)
several dashes of hot sauce, we prefer Tapatio

Preheat the oven to 350 F. Spray an 8 or 9 inch square shallow baking dish.

Scatter the cornbread evenly in the baking dish. Sprinkle with salt and pepper to taste. Dab little (about teaspoon) dollops of the cream cheese evenly over the cornbread. Sprinkle the chopped chile (or whatever–I think caramelized onions would be fabulous) over the cornbread. Then scatter the cheddar and Monterey Jack cheese on top and press it down lightly.

Whisk together the eggs, cream and milk, and hot sauce. Pour it over the baking dish, soaking the top evenly (i.e., do not leave parts dry). You can do up to this point overnight but I did not.

Bake until the eggs are set and a little puffy–although Dragonwagon warns the puff will sink when the dish is pulled out of the oven. It took about 30 minutes. Do not overbake.

Filed Under: breakfast, corn, eggs

« To Try Tuesday Vol. 3
Family Recipes August Round Up »

Comments

  1. Joanne says

    September 3, 2009 at 5:22 am

    Having those leftover recipes is definitely valuable! I would also be that person sneaking cornbread out of the pan to "save" it from going stale. These eggs sound creamy and delicious!

    Reply
  2. That Girl says

    September 3, 2009 at 9:23 am

    It's almost like a cornbread hash!

    Reply
  3. Anonymous says

    September 3, 2009 at 10:50 am

    wow, that looks yummy! putting that on the list to make 🙂

    Reply
  4. Grace says

    September 3, 2009 at 11:14 am

    niiiice. excellent call, using your corn relish, although chiles would be good too. all that cheese…delightful. 🙂

    Reply
  5. noble pig says

    September 3, 2009 at 11:51 am

    This is a new one for me…very nice.

    Reply
  6. Palidor says

    September 4, 2009 at 3:17 pm

    That looks really tasty. What a cute name too!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • New Orleans Style Pain Perdu (French Toast)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Goan Influenced Goat Stew in the Slow Cooker
  • North Indian Baked Eggs: Review of Seven Spoons

Copyright © 2008–2023 The Spiced Life