Recipe: Egg Cornbread Bake

 

Looking for a new dinner idea? Aren’t we all? Here’s a good one to try – it’s delicious, easy to put together, and easily modified to whatever ingredients you have on hand.

 

 

 

 

 

 

Egg Cornbread Bake

Serves 4

Inspired by some delicious looking dishes on Healthy Tipping Point – such as this and this http://www.healthytippingpoint.com/2012/12/quite-a-pair.html , I decided to try my own version.

Ingredients:

Cornbread layer:

  • 1/2 cup white whole wheat flour (can substitute for gluten free or all purpose)
  • 1/2 cup cornmeal
  • 1/2 t baking powder
  • 1/8 t baking soda
  • 1/8 t salt
  • 1/2 T agave
  • 1/2 cup SoL Unsweetened
  • 1 egg white
  • 1 T olive oil
  • 1/4 cup frozen corn kernels
  •  1/2 can refried beans (I used Amy’s brand)

 Egg layer:

  • ½ red bell pepper
  • 1 cup of raw spinach, diced
  • 5 eggs
  • ¼ cup SoL Unsweetened
  • 1 teaspoon dried basil
  • Salt and pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare cornbread layer: Mix the dry ingredients together in a large mixing bowl. Add in the wet ingredients and then once combined, fold in the frozen corn kernels.
  3. Add the cornbread mixture to the bottom of a 9×9 baking pan.
  4. Put the 9×9 baking pan into the oven for 11 minutes.
  5. Prepare the egg layer: combine the bell pepper, spinach, eggs, SoL, basil and salt and pepper in a bowl.
  6. Remove cornbread from oven. Spread the refried beans across the cornbread in an even layer.
  7. Pour egg layer on top of the refried bean/cornbread layers.

Bake for 15 minutes at 350.

Increase oven temp to 400 and cook for an additional 8 minutes or so (until the eggs are set).

Let stand for a few minutes before serving.

You could easily substitute the veggies and spices for a variety of other flavor combinations. Here are a few to try:

  • Pesto, artichoke and goat cheese
  • Asparagus, sun dried tomatoes and hummus
  • Curry powder, chickpeas and tomatoes

Enjoy! Let us know if you try it out!

 

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