Open Arms of Minnesota

Weekly Recipe #124: Savory Breakfast Bread

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.

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Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!