Baked Cornmeal Mush with Cheese and Eggs
This brunch dish is delicious topped with some salsa. For an Italian spin, substitute Parmigiano-Reggiano for the jack cheese and top it with some marinara sauce.
INGREDIENTS | SERVES 8
- 4 tablespoons butter
- 3 cups cornmeal mush
- 1 cup sour cream
- 1 cup Monterey jack cheese, grated
- 1 cup Cheddar cheese, grated
- 8 large eggs
- Salt to taste
- Freshly ground black pepper
Preheat oven to 350°F.
Melt the butter and add it to a 9" × 13" nonstick baking pan, turning the pan to coat the bottom.
Cut the cornmeal mush into cubes and mix it with the sour cream until it reaches the consistency of thick cake batter. If it's too thick, add more sour cream or some heavy cream or milk.
Add the jack cheese and half of the Cheddar cheese; mix to combine. Spread the mixture across the bottom of the baking pan. Bake for 15 minutes.
Remove the pan from the oven. Press a small glass into the mush to make 8 equally spaced indentations across the pan. Crack an egg into each indentation.
Top each egg with salt, if using, and some pepper. Sprinkle the remaining Cheddar cheese over the top.
Bake for an additional 15 minutes, or until the eggs are set as desired and the cheese is melted.
Cut into 8 wedges. Serve hot or at room temperature.
Cornmeal Mush by Any Other Name
Cornmeal mush is simply the countrified name for polenta. Like polenta, it's typically made with yellow cornmeal. Grits are a similar dish made with white cornmeal. Regardless of what you call it, Baked Cornmeal Mush with Cheese and Eggs is also a great way to use leftover cornmeal mush, polenta, or grits.