Cornfried Bread from Remedy

3 Cups Whole Milk

3 Cups Water

2 Cups Yellow Cornmeal

2½ Teaspoons Coarse Flake Salt

½ Pound Unsalted Butter, cubed

2 Tablespoons TX Pete

2 Slices Bacon, cooked

2 Each Eggs, cooked sunnyside up

3 Tablespoons Maple Syrup


In a medium sized sauce-pot, combine the milk and water and bring to a boil. Once at a boil, turn the heat down to medium-low and slowly whisk in the cornmeal a little at a time. Constantly and slowly pour in the cornmeal and whisk the entire time to avoid any lumps. Once the cornmeal has thickened the mixture, whisk in the butter, salt and TX Pete. Continue to whisk and cook over medium-low heat until the cornmeal is very thick and pulls away from the sides of the pot in a one mass. Remove from heat. Spray a 13" X 9" rimmed baking sheet with cooking spray. Use a rubber spatula to smooth it evenly in the pan. Place in refrigerator and allow to cool completely. Once cool, remove from sheet tray carefully in one piece. Trim all the edges to make perfectly rectangle in shape. Cut the full piece in half widthwise. Each half should then be sliced in half lengthwise. Slice each long quarter into 4 pieces.

On a griddle or in a sauté pan over medium heat, place a little melted butter and griddle the cornfried bread until it is crispy and golden brown on both sides. Be careful the cooking surface is not too hot as it will burn easily. If it sticks to the surface it is not ready to flip yet. Allow it to cook enough before flipping. Once fully cooked, brush with salted butter and plate with 2 slices of cooked bacon, 2 sunny side up eggs and maple syrup.