Cornbread Casserole
This dish utilizes leftover cornbread to create a breakfast casserole. Growing up, my Dad always made new meals from leftovers and this was my favorite. It's a stick to your ribs kind of dish and will leave you full for hours. You crumble your leftover cornbread and top it with a creamy pepper gravy and steamed egg. It's absolutely divine 💞
Ingredients :
Leftover cornbread - crumbled
1 sliced yellow onion
Bacon grease or butter
2 tbsp of flour
2 cups milk
Salt & pepper to taste
6 eggs
Preparation:
Saute onion with a little bit of salt in bacon grease until brown.
Sprinkle in 2 tbsp of flour and cook until you reach an almond color.
Slowly Whisk in 2 cups of milk and continue whisking until flour is dissolved.
Season your gravy with salt, pepper and whichever seasonings you prefer. I used Tony's more spice creole blend in mine.
Crack eggs directly into gravy, season and covet your pan with a lid to steam your eggs to your liking. Plate you cornbread in bottom with gravy and eggs in top.
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