Seasonal Twist: Sweet & Savory Cornmeal Breakfast Bake

Today, I am excited to share a unique breakfast recipe that combines sweet and savory flavors for a delightful twist on a classic dish. This recipe is inspired by the changing seasons and the desire to create something new and exciting in the kitchen.

To start, gather the following ingredients: 200g cornmeal, 100g diced pancetta, 1 red bell pepper (diced), 1 jalapeno pepper (minced), 50g shredded cheddar cheese, 3 eggs, 250ml milk, 50g butter, salt, and pepper.

You will also need the following kitchen tools:

• mixing bowl
• frying pan
• whisk
• oven-safe skillet

Begin by preheating your oven to 180°C. In a mixing bowl, combine the cornmeal, diced pancetta, red bell pepper, jalapeno pepper, and shredded cheddar cheese. In a separate bowl, whisk together the eggs, milk, melted butter, salt, and pepper. Pour the wet ingredients into the dry ingredients and mix until just combined.

Next, heat a frying pan over medium heat and pour in the cornmeal mixture. Cook for 5 minutes, stirring occasionally, until the mixture thickens. Transfer the mixture to an oven-safe skillet and bake in the preheated oven for 25-30 minutes, or until set and golden brown on top.

Once cooked, remove the skillet from the oven and let it cool slightly before slicing into wedges. Serve warm and enjoy the delicious combination of flavors and textures in this unique breakfast dish.

The total weight of the cooked dish is approximately 800g, with 4 servings at 200g each. Each serving is estimated to be around 400 calories.

One clever tip for this recipe is to sprinkle some extra shredded cheddar cheese on top of the cornmeal mixture before baking to add an extra layer of gooey, cheesy goodness.

I hope you give this recipe a try and have fun experimenting with different ingredients to make it your own. Enjoy this tasty and creative breakfast dish!