My easy Cornbread Breakfast Slice made with Sweet Potato is a hearty prep-ahead breakfast idea which packs in a brilliant protein hit to keep you full until at least lunchtime. The egg, bacon and chorizo packed Cornbread also makes a great brunch dish for a larger crowd.
I eat breakfast everyday – in fact, I love breakfast! Its easily my favourite meal of any day, whether I have my Ultimate Breakfast Sandwich, a cheeky plate of Proper British Pancakes or a hunk of my Baked Banana, Pecan and Maple Oatmeal, I’m happy! Of course I am also partial to a good classy brunch (essentially uber breakfast) like my Parma Ham, Asparagus and Poached Egg dish or Sweet Potato and Sweetcorn Savoury Pancakes.
Trying to have a high protein and low calorie breakfast that I can pre prepare then microwave at work in the mornings however is really quite tough. I’ve generally settled on a routine of 2 boiled eggs, a slice of ham and an Actimel which I can happily eat every day. More recently I created my Ham and Cheese Breakfast ‘Casserole’ as a variation on this. Variety is great however so I thought I’d try to experiment with a savoury cornbread slice incorporating boiled egg which would also add to my 5 a day.
The first cornbread I ever made with great success was the Jamie Oliver recipe for Chilli Cheese Cornbread. I then started adapting that before making a sweet potato cornbread a couple of times and then adapting a couple of different recipes online to fit the ingredients that I had at the time (usually no buttermilk). I found the (usually American recipes) to be super sweet so when I came up with this, I knocked the sugar content down massively, replacing it with a little honey. You could remove the honey all together but it does help bring out the sweet potato flavour which is otherwise quite mellow.
The possible variations for this dish are endless. You could also use streaky bacon or cooked ham instead of back bacon. Or a little sausage. Or both! It would be easy to make vegetarian by removing the bacon and replacing with it with some roasted red pepper and replacing the chorizo slice with some spinach leaves. As always, please do not fear the experimentation! Leave me a comment if you need any pointers!
This recipe makes 6 slices, ideal to have 1 warm from the oven then 5 to package up for the week’s breakfasts. Each portion is very substantial and easily keeps me going until lunch for relatively few calories. I warm each slice for 30-60 seconds in the microwave before eating but these would be perfectly good to eat cold if you can’t!
6 slices – 326 kcal per serving
2 Large Sweet Potatoes (180-200g)
100g Closed Cap Mushrooms
3 Lean Rashers of Back Bacon
150g Fine Polenta/Cornmeal
60g Plain Flour
1½ Tsp Baking Powder
1 Tbsp Sea Salt Flakes
2 Tbsp Runny Honey
2 Tbsp Light Spread
6 Thin Slices of Chorizo
- You could use an oven to cook the bacon rather than pan fry it but obviously this will take longer and a crispy skin isn’t needed here.
- I use an egg timer which just sits in the pan with the eggs like this one*. It works a treat and takes into account factors that your clock timer doesn’t! Also available in Poundland.
- I use scissors to cut bacon – much easier than a knife unless your knives are super sharp. You can buy dedicated meat scissors* but I just use regular Ikea scissors.
- I used a 30x20x3 cm tin*. A smaller tin will make thicker slices, a bigger tin will make thinner slices. Use what you have but in this case you need to make sure there is room to lay out the boiled eggs. You could use a loaf pan and keep the eggs whole and upended.
- I use loaf liner sheets* to line the tin – 2 for this size tin, stretched out and overlapped. You could of course cut some baking parchment to the right size instead.
Preheat the oven to 180c fan or equivalent.
Pop 2 Large Sweet Potatoes (180-200g) in the microwave for 10 or so minutes to cook through. Once cooked slice in half or quarters and leave to cool.
Meanwhile, boil 6 Eggs until medium/hard boiled as you prefer (I went with 8 minute eggs) and run under cold water to cool them. Leave to the side.
Finely dice about 100g Closed Cap Mushrooms (or any type you fancy) and fry in a couple of sprays of Frylight until a little brown. I fry on a very high heat so any water evaporates quickly and they brown rather than boil. Set aside.
Finely dice 3 Lean Rashers of Back Bacon and dry fry for a couple of minutes until as crispy (or not) as you prefer. Set aside.
Add 150g Fine Polenta/Cornmeal, 60g Plain Flour, 1½ Tsp Baking Powder and1 Tbsp Sea Salt Flakes into a large bowl along with half the bacon and all the mushroom pieces
Warm 2 Tbsp Runny Honey and 2 Tbsp Light Spread together in the microwave until just melted.
Scrape out the now cooled sweet potato from it’s skin, mash the flesh to a smooth-ish paste and add to the honey and melted fat, 180ml Milk and 1 Egg. Mix to combine.
Mix the wet and dry mixtures together. The mix should be quite thick but drop off a spoon..add more milk to loosen if needed.
Line a 30cm by 20cm tin with baking parchment, a silicone sheet or with butter/spread.
Turn half of the cornbread mix into the tin and spread until even.
Peel the cooled boiled eggs and slice each in two lengthways. Lay the eggs in the tin with the upwards. Lay them out with two halves next to each other in 6 portions.
Lay 6 Thin Slices of Chorizo on top of the eggs to stop the rest of the cornbread mixture mingling with the yolks.
Spoon the rest of the mixture to form a top layer and smooth it out. I spooned the mixture on, one pile on each slice of chorizo and spread it outwards so the chorizo didn’t move off the eggs.
Sprinkle the remaining bacon pieces over the top. I went for 6 little piles to mark out the 6 portions.
Bake for 35-45 minutes – it will stop being wobbly and be a little brown on top – you’ll know when it’s ready – trust your gut – don’t overbake as it’ll be sad and dry 😦
Once a bit cooled, slice into 6 portions. Eat one and bag the rest individually. Nom.
Let me know what you think in the comments!
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