Open Arms chef, Rita Panton, designed this delightful breakfast bread for our clients during the last rotation of menus. The results are pouring in: EVERYONE LOVES IT. We’ve had such an overwhelming response for the recipe, we’re including it here.
Savory Breakfast Bread
1 cup butter
1 cup sugar
4 eggs
1 can (15 oz) creamed corn
1/2 cup scallions, finely chopped
1 cup shredded cheddar or monterey jack cheeses
1 cup all purpose flour
1 cup cornmeal
1/2 tsp salt
4 tsp baking powder
1/2 bacon, minced
1/2 green chilies, minced (optional)
**ADDENDUM: the last two ingredients are as follows**
1/2 cup bacon, cooked and minced
1/2 cup green chilies, minced (optional)
Preheat oven to 300 degrees F. Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, cheeses, scallions, chilies & bacon.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick comes out clean.
