Mushroom Cornbread Breakfast

Servings: 4 – 6 | Prep time: 6 mins | Cook time: 48 mins | Total: 54 mins

The cornbread in this recipe has a balanced taste, when served with fried bacon, tomato and eggs.


  • 3 tbsp butter
  • 1 cup plain flour
  • 3/4 cup polenta
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 75g corn kernels or canned corn
  • 50g mushroom cups, finely chopped
  • 1 tsp sugar
  • 2/3 cup milk
  • 6 eggs
  • 4 bacon rashers
  • 4 tomatoes, halved
  • salt and pepper, to taste


  1. Preheat oven to 200°C. Melt 2 tbsp of butter in a fry pan, then cook mushrooms over low heat, for 5 minutes or until browned, then set aside.
  2. Sift the flour and baking powder into a bowl. Add polenta, 1/2 tsp salt, sugar, milk, 2 eggs, corn and mushrooms to the bowl and stir the mixture well. Line a baking dish with 1 tsp butter using paper towel, then line with baking paper and pour the mixture in evenly, put in the oven and bake for 30 minutes.
  3. Heat remaining butter in a large fry pan, then over a medium-low heat fry the bacon rashers, tomatoes and 4 remaining eggs for 6 minutes, turning once. Add salt and pepper, to taste.
  4. Remove cornbread from oven and let sit for 5 minutes, then remove cornbread from baking dish and cut into thick slices. Serve with fried bacon, eggs and tomato.