There’s something wonderfully comforting about the aroma of a baked breakfast drifting through the kitchen on a slow Southern morning. These Cornbread Breakfast Squares from Epicurious takes a familiar favorite — golden, slightly sweet cornbread — and layers it with savory eggs, smoky bacon, and a kick of jalapeño heat. Easy to prepare, easy to portion, and even easier to transport, it’s the kind of meal that works for weekday breakfasts, weekend brunches, or potluck gatherings. The recipe borrows from the convenience of Jiffy boxed corn muffin mix, the pantry staple that has graced Southern kitchens since the 1930s, and turns it into a complete dish that balances flavor, texture, and nutrition.
This casserole is not only protein-packed but also incredibly flexible. As it bakes, the cornbread mixture naturally separates to form a sturdy, golden base while the custardy eggs settle on top. The result is a layered dish that slices neatly and reheats beautifully. Think of it as the breakfast cousin to a classic quiche — only heartier and with a touch of rustic charm straight from the South.
Ingredients for cornbread breakfast squares:
● 1 (8.5-oz.) box Jiffy Corn Muffin Mix or any preferred brand
- ● 6 large eggs
- ● 4 oz. bacon (about 4–6 slices)
- ● ½ cup coarsely grated extra-sharp cheddar cheese
- ● ½ cup chopped, drained pickled jalapeños, patted dry
- ● 2 cups half-and-half
- ● 2 Tbsp. finely chopped chives
- ● Nonstick vegetable oil spray (for pan)
- ● 2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher Salt
Directions:
- 1. Position a rack in the center of your oven and preheat to 350°F (177°C). Coat a 13×9-inch baking dish with nonstick spray to prevent sticking. In a large nonstick skillet over medium heat, cook the bacon until crisp and browned, about 8–10 minutes. Transfer to a paper towel-lined plate and allow it to cool before finely chopping. The rendered bacon fat gives this dish that unmistakable Southern smokehouse flavor that makes it irresistible.
- 2. In a mixing bowl, whisk together the corn muffin mix and half-and-half until smooth. Add eggs and kosher salt, whisking until fully incorporated. Stir in the chopped bacon, shredded cheddar, jalapeños, and chives. The mixture should look thick and speckled with bits of color and texture. Pour the batter evenly into the prepared baking dish, spreading it with a spatula so it bakes uniformly.
- 3. Bake for 25–30 minutes, or until the casserole is puffed and just set. The center should jiggle slightly when shaken. Let it rest for 10–15 minutes before slicing into squares. The resting time allows the eggs to firm up and makes the layers easier to cut.
Notes:
This casserole can be baked up to five days in advance. Once cooled, cover tightly and refrigerate. To reheat, simply warm slices in a 350°F oven for about 10 minutes or microwave on medium power.
Serve this casserole alongside a cool, crisp tomato and avocado salad to balance the richness of the eggs and cheese. For brunch, add a side of buttermilk biscuits or fresh fruit such as melon or berries. A drizzle of Louisiana hot sauce or a spoonful of salsa adds a punch of brightness that elevates each bite. If serving at a gathering, consider creating a toppings bar with sour cream, diced scallions, and extra cheese so guests can customize their portions. The recipe also pairs beautifully with roasted breakfast potatoes, creamy grits, or even a light greens salad with citrus vinaigrette.
With its golden crust, creamy eggs, and satisfying blend of savory ingredients, this Cornbread Breakfast Casserole captures everything beloved about Southern comfort food — hearty, flavorful, and endlessly customizable. Whether baked for a quiet Sunday breakfast or prepared ahead for a busy week, it proves that a box of corn muffin mix can transform into something spectacular with just a few extra touches.
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