Cornbread Benedict

In the Stump-Klein house (see why I won’t be hyphenating our names when we get hitched, we sound like a German Reich!) we are all-day breakfast people.  It helps that we have chickens and a surplus of eggs, but even pre-chickens we ate a lot of breakfast at all hours of the day.  Eric is a cornbread fiend, and so came Cornbread Benedict. I have tried dozens of variations  -with Hollandaise, with cheese, with Swiss chard, with fried eggs, with arugula (I love arugula normally, but for this  -bleh! Terrible, I say!), with muffins vs. slices of cornbread, the list goes on. I present to you, through many trials, the best Cornbread Benedict recipe yet.

Ingredients (for 2, this can obviously be expanded upon)

Corn Bread:

1 1/4 cup organic yellow corn meal
1 cup organic, unbleached flour
1/4 cup organic sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup real butter at room temperature
1 cup milk
1/4 cup local honey
2 eggs

I am a lazy baker, in other words, I try not to use unnecessary dishes. This is “one bowl” cornbread.

1.) Preheat oven to 425°.  Grease a 9×9 or muffin tins. Combine dry ingredients in a bowl.
2.) Add in the butter with a spatula until thoroughly distributed. Easy in the summer time if your house is warm.
3.) Add eggs and milk to the dry ingredients/butter with a few forceful strokes – the less you move it around, the better, but you do want it to be mixed. Pour into the pan 20-25 minutes, or until a fork inserted in the middle comes out clean.

Everything Else:
4 local, free range, grass fed eggs
4 slices of cheese or crumbly cheese – I like farmer’s cheese for this the best, Eric would likely say Swiss
1/2 head of local, organic  spinach – washed
2 cloves of local, organic  garlic chopped- or more if you love it
Salt and Pepper TT

1.) I usually make my cornbread a day ahead of time, but you can make it at any point. Assuming that it is made, and staring you down from the counter, begging you to consume it, you would start with two plates with cornbread slices/muffins on them topped with a slice of cheese on each. Place in the oven (toaster or conventional) on low heat. I am spoiled, and use my warmer drawer.
2.)Next,  saute your spinach and garlic over medium low heat for 5-7 minutes.
3.) While the spinach simmers, poach your eggs. I own an egg poacher, but if you don’t click here for a simple tutorial. I salt and pepper just a bit.
4.) The timing comes from the spinach portion of this. You can always remove it from heat if you’re worried about over cooking. If you think it won’t be done by the time your eggs are, crank up the heat a bit.
5.) Pull your plates with corn bread and now melty cheese from the oven, and top with spinach, then the eggs.  Fabu! Eggs for two!

A picture will come shortly…


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