Can we just stop for a moment and appreciate the greatness that is breakfast…
I mean, really, is there any better meal of the day? Sure a full, fancy, gourmet dinner with wine and stuff is great – the best at times – but it can never have the greatness of breakfast (or is this just me?)
Reasons number 1 why breakfast is so awesome: It is the first meal of the day.
It is the first chance after we wake up to have food (and for food obsessed people such as you and myself the what, where and when am I eating is morning life goal NUMBET ONE!) and it can set your day up to the best start.
Think of having the most amazing breakfast – like Eggs Benedict, croissants, french toast (or even today’s Cornbread recipe) – sitting on your table ready to eat on a lazy morning – bonus points if someone else has made it for you, preventing the standing in the kitchen for half an hour before eating it deal. How good is the day going to be after that?!
It’s going to be an epic day, that’s for sure. A gourmet, fancy-smancy dinner will not start a day like that. Never.
Breakfast is the key people.
Then, of course, you could always have a bad breakfast – and I’ve had my fair share of them (I’m looking at you early morning airport/ service station food ) – and this can have the opposite effect and set your day off to the most terrible start.
Lesson in life: Always, always, ALWAYS make sure your breakfast – no matter how big or small – is epic in the flavour and stomach comforting departments and, no matter what your day throws at you, you’ll stay cool calm and collected (and a little full!).
Reason number 2 why breakfast is so awesome: Breakfast can be what ever you want.
Think of the options for you have for breakfast, lunch and dinner and you will find breakfast is the most flexible and wide ranging when it comes to all the foods you could possible have. You can have hot food, cold food, savoury food, sweet food, pastries, bread, eggs, fruit, vegetables, sauces, custards, bacon (always always ALWAYS have bacon 😉 ) bowl food, plate food, food in a mug, food on a stick…..
Reason number three why breakfast is awesome: You can have it at any time of the day.
Because the wide range of breakfast foods available to us are so great, varied and delicious it is perfectly acceptable to have breakfast at any time of the day!
Missed breakfast in the early morning and now it’s too close to lunch to have a full meal? No problem compadre; we’ll squish the two meals together into the late morning madness called brunch (aka superhero breakfast!)
And then, if you’re like me, you also think that breakfast meal items is also more than acceptable to be served at dinner time in the meal that is know as Brinner/ Brenner. If you’re rolling your eyes at this right now just try having your favourite breakfast item for dinner (mine includes some combination of bacon, eggs – poached or scrambled of course – and hollandaise sauce) and tell me it was not the most awesome evening meal you’ve ever, ever had.
And so, today, to celebrate the great meal of breakfast – to be enjoyed when, where and however you want – I have for you this super delicious, super easy, loaded-to-the-brim Breakfast cornbread recipe.
Part of this recipe calls for preparation in advance (soaking the cornmeal and preparing the filling ingredients) but, when it comes to the morning the preparation of mixing everything together and pouring into your baking dish/ tin will be accomplished quicker than it takes your oven to preheat.
So whether you want this for early morning breakfast, for brunch or saved for Brinner, throw together this cornbread and celebrate the greatness of breakfast (with the addition of poached eggs and hollandaise sauce, of course)
Until next time foodies, James
Recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice
Fully-Loaded Breakfast Cornbread
Prep Time: 20 mins || Cook Time: 35 mins
- 170g coarse cornmeal (polenta)
- 500ml Buttermilk
- 2 tbsp olive oil.
- 100g Bacon, diced
- 100g Chorizo, diced
- 80g zucchini, finely diced
- 1/2 red bell pepper, diced
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 230g plain, unbleached flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 tsp ground black pepper
- 130ml Maple Syrup
- 3 eggs, lightly beaten
- 40 grams butter, melted
- 100g grams of cheddar cheese (or your favourite cheese of choice)
- 1 cup sweet corn kernels
- small bunch of chives, finely chopped
- Poached eggs, cherry tomatoes, and hollandaise sauce, to serve (optional)
- THE NIGHT BEFORE: Combine the cornmeal and buttermilk in a large bowl and cover with plastic wrap. Leave at room temperature overnight. In a fry pan or skillet over medium high heat, cook the bacon, chorizo, red bell pepper, zucchini, onions and garlic in the olive oil until everything is cooked and soft, about 5 to 6 minutes. Allow to cool before transferring to container and store in the fridge.
- ON THE DAY: Preheat your oven to 180°C/ 350°F.
- In a large bowl combine the flour, baking powder, baking soda, pepper and salt. Add the eggs, maple syrup and melted butter to the cornmeal mixture and whisk together until combined. Add the wet ingredients, the cooked bacon and veggies, cheese, chives and the corn to the flour mixture and stir until everything is well combined. It should resemble thick pancake batter.
- Grease and line your preferred baking tin/ pan (I used a 20cm springform pan) and pour in the cornbread mixture and place in the oven. Bake for 30 to 40 minutes or until the cornbread is firm, nicely browned on top, and an inserted skewers comes out clean. Remove from the oven and allow to cool for a few minutes before remove from the pan.
I had a happy little helper when it came to making and photographing this cornbread. Although it seemed Mace was a little more concerned about eating it rather than making it!!