Tuesday, July 23, 2013

Weekly Recipe #124: Savory Breakfast Bread

Open Arms chef, Rita Panton, designed this delightful breakfast bread for our clients during the last rotation of menus. The results are pouring in: EVERYONE LOVES IT. We've had such an overwhelming response for the recipe, we're including it here.

Savory Breakfast Bread 

1 cup butter
1 cup sugar
4 eggs
1 can (15 oz) creamed corn
1/2 cup scallions, finely chopped
1 cup shredded cheddar or monterey jack cheeses
1 cup all purpose flour
1 cup cornmeal
1/2 tsp salt
4 tsp baking powder
1/2 bacon, minced
1/2 green chilies, minced (optional)

**ADDENDUM: the last two ingredients are as follows**
1/2 cup bacon, cooked and minced

1/2 cup green chilies, minced (optional)

Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, cheeses, scallions, chilies & bacon.

In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick comes out clean.


  1. Looks great! Is that 1/2 cup cooked bacon or raw? and is that 1/2 cup green chiles or a different measurement?

  2. Good questions, Lizlo! We're checking with Rita and will post an answer soon.


    1/2 Cup bacon, cooked and minced
    1/2 Cup green chilies, minced (optional)