Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

It’s been a while! I made this many moons ago and have been meaning to make some more… it makes a nice little breakfast sandwich, like a healthy Egg McMuffin!

All you need to do it stack cornbread and a slice of swiss cheese and pop it in the microwave or oven to warm it up and melt the cheese. Then top it with a fried egg and, if you’re like me, some hot sauce (I am devoted to the Red Devil brand).

This is a cornbread recipe I have used from Moosewood. It wasn’t my favorite but my neighbors (who don’t usually eat cornbread) really liked it.

Basic Corn Bread

butter for the pan

1 c cornmeal (Paul’s Grains!)

1 c flour

2 tsp baking powder

1/2 tsp baking soda, salt

1 c buttermilk or yogurt (I used non-fat yogurt)

1 egg

3 tbl sugar or honey (Ebert honey!)

3 tbl melted butter

Preheat the oven to 350F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine. Combine the dry ingredients in a medium bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet into the dry, mixing just enough to combine (I always forget about this part). Spred into the pan and bake for 20 minutes or until the center is firm to the touch.