Cornbread is already elite, but this version? She’s on another level. We’re talking golden, cheesy, jalapeño-studded slabs toasted in butter, slathered in spicy, spreadable ‘nduja, and topped with perfectly sunny eggs. It’s crunchy, creamy, smoky, and a little chaotic—in the best way. A brunch banger, a late-night flex, or just a “you deserve this” kind of meal. Slice it thick, don’t skip the good butter, and get ready for your new favourite way to eat cornbread.
Ingredients
- 1 cup instant cornmeal
- 2 cups all-purpose flour
- ¼ cup + 2 tbsp sugar
- 4 whole eggs
- 1¼ cups buttermilk
- ¼ cup + 1 tablespoon butter
- 3 tbsp sour cream
- 3 tsp kosher salt
- ½ cup smoked gouda, grated
- ½ cup Monterey jack cheddar, grated
- ¼ cup raw jalapeño, diced
- ¼ cup pickled jalapeño, diced
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ cup ‘nduja (store bought spreadable sausage)
- 4 eggs
- 1 tsp sea salt
- 2 tbsp unsalted butter
- ½ tsp freshly cracked black pepper
Directions
- Preheat your oven to 190ºC (375ºF). Grease a cast iron pan with room temperature butter. In a large mixing bowl, whisk together eggs, salt, and sugar until combined. Add buttermilk, sour cream, baking powder, and baking soda; whisk again. Add flour, cornmeal, jalapeños, cheeses, salt, and frozen grated butter. Mix until just combined—do not over mix.
- Pour batter into the prepared cast iron pan and bake for 40 minutes or until golden brown on top. Use a toothpick or cake tester to check for doneness—it should come out clean. Let cool for 5 minutes. Cut cornbread into ¼ wedges and reserve 4 wedges for serving. Save the rest for another meal.
- Wipe the cast iron clean and heat over medium. Add 1 tablespoon butter and toast the reserved cornbread wedges for 2–3 minutes per side until golden. Remove and plate.
- Add all the ‘nduja to the pan and increase heat to medium-high. Stir with a wooden spoon until fully rendered and warm. Spread evenly over the toasted cornbread wedges.
- Add 1 tablespoon of butter to the pan with the rendered ‘nduja fat. Once bubbly, crack in 4 eggs, spacing them apart. Cook sunny-side up until whites are set. Slice and place each egg on top of a wedge. Season with sea salt and cracked black pepper.
