Cornbread Hash is warm, hearty comfort in a ramekin. It’s one of those dishes that adapts to whatever you have on hand. You can make it with homemade cornbread, store-bought cornbread, or a simple box mix. If you’re cooking gluten free, a 1:1 gluten flour substitute works well in cornbread because the cornmeal keeps the texture in line. Leave out the meat for a vegetarian version. Swap the kale for spinach or another vegetable, or skip the greens completely. Use whatever cheese you have on hand. Measure with your heart! Add more cheese, top it with two eggs or even a scrambled egg. Make it your own.
If you want a great cornbread recipe, check back soon for my Honey Buttermilk Cornbread as that is the one we make here and it works perfectly for this dish.
10 ounce ramekins on Amazon
When we opened the bed and breakfast, we decided to accommodate guest preferences and dietary needs as much as possible, so almost all of our recipes are for a single serving. To do this, we purchased 10 ounce ramekins more than five years ago. The exact ones are no longer available, but Amazon carries similar options in white and multi-colored. We like ramekins with handles because they are easier to maneuver, and the 10 ounce size is ideal for breakfast dishes while allowing us to customize each serving.
Although this recipe is for one serving, feeding a group is easy. Multiply the ingredients by 4 and use an 8×8 or 9×9 pan, then plate the cornbread hash before topping it with the fried egg. You can also multiply by 6 or even 8 and use a larger pan, and a 9×13 works well for 8 servings.
Alpine Bed and Breakfast Cornbread Hash Recipe
Yield: 1 serving
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Ingredients
- Butter for ramekin and fry pan
- 65 g crumbled cornbread or muffin
- 25 g diced meat (smoked sausage, ham, etc.)
- 1/2 plum or Roma tomato, diced
- 1/2 green onion, sliced
- 25 g chopped frozen kale
- 15 g grated cheddar cheese
- 1 1/2 tablespoons heavy cream
- Dash of sriracha or other hot sauce
- Pinch of salt and pepper
- Fresh ground white pepper
- 1 large egg
- Aleppo pepper
Instructions
- Heat oven to 400 F.
- Butter a 10 ounce ramekin.
- Brown the meat if necessary or to add flavor.
- Combine the cornbread, meat, diced tomato, green onion, kale, and cheddar.
- Mix the cream, sriracha, salt, and pepper, then stir into the cornbread mixture.
- Spoon into the ramekin and bake for 18 minutes, until lightly browned on top.
- While the egg cooks, heat a frying pan that has a lid on medium high and add a little oil.
- Crack the egg into a small bowl, add 1 teaspoon water, and season with salt.
- Add a pat of butter to the pan, slide in the egg, cover, and cook until the whites are set and the yolk begins to turn opaque.
- Place the fried egg on the baked hash. Add Aleppo pepper and a couple of grinds of white pepper.
- Serve with extra hot sauce if desired
Cornbread Hash has been a guest favorite in our kitchen for years, and it is one of those dishes that works just as well on a slow weekend morning at home as it does here at the B&B. If you give it a try, I hope it brings the same comfort to your table.
If you are planning a trip to the Big Bend area, we would love to cook breakfast for you at Alpine Bed and Breakfast. Our made to order menu, fresh ingredients, and homemade touches are a big part of what makes staying here special. Check our availability and come enjoy a relaxing stay with us.
Come stay with us!
Contact Us
For more information or to inquire about availability, please contact us at:
Phone: (432) 538-7032
Email: innkeeper@alpinetxbnb.com
Website: www.alpinetxbnb.com
We look forward to welcoming you to Alpine Bed and Breakfast, where unforgettable memories are made.
Sharon & Tom
Alpine Bed and Breakfast
Breakfast is served!
