It's really delicious, and it's my Handsome Man's favorite dish. He requests it at least once a week - but I only make it once or twice a month so that everyone else doesn't get burnt out on it. When I make it during a busy week, I will sometimes use a boxed mix cornbread. For Easter, though, I always make it from scratch and try to make it a little special. I usually prepare my Sweet n' Cheesy Cornbread. (This one is my husband's favorite. He even eats his egg gravy on the side, so that he can savor the cornbread by itself.)
Really, my cornbread is like anything else I make. I rarely make it the same way twice.
Here's what you'll need:
|flour, cornmeal, sugar, milk, baking powder, salt, 1 egg, butter, green onions, cheddar cheese, *8x8 baking dish|
Now for the Egg Gravy:
|You'll need a minimum of 6 hard boiled eggs. I usually use 6 to 8. Today I used 10. ;)|
Get a large skillet or saute pan on the stove with 3/4 to 1 stick of butter. When the butter is melted, add the same amount of flour (if you added 1 stick of butter you will add 1/2 cup of flour). I added my flour a little early here, because I wanted to show both steps with one picture.
Whisk to combine. It should look like wet sand. Let it cook for 1 minute on low heat.
This is the easiest way for me to peel them. Tap them on the counter, on both ends.
Take the peeled egg in your freshly cleaned hand and squeeze. Using your thumb and fingers, break up the egg into tiny pieces.
- If you are looking to cut out even more fat and calories, you can use mostly egg whites. Today I used 10 whites and 2 yolks. (I would make sure to have at least 2 yolks, though, so you get the right flavor in the gravy. The more yolks you have the richer the flavor.)
When all the eggs are crumbled in, stir (it will turn a yellowish color) . . .
and serve over your cornbread!
Here are the recipes:
Sweet n' Cheesy Cornbread
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup salted butter, melted
1 cup milk
1/4 - 1/2 cup green onion, diced thin
1 cup cheddar cheese, shredded (plus more for top)
Mix dry ingredients. Mix butter, milk and egg. Combine wet and dry ingredients together. Add the cheese and green onions. Put into greased 8x8 baking dish and bake @ 425 for 20 minutes, or until golden brown.
1/2 cup butter
1/2 cup flour
4 cups milk
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
Melt butter. When the butter stops foaming, add flour and whisk. Cook on low for 1 minute. Add milk slowly, while whisking to get out all the lumps. Cook on medium low, whisking occasionally, until thickened. Crumble 6 to 8 hard boiled eggs into thick gravy and stir. Serve over warm cornbread.