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Lip Smackin Southern Benedict

Another Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI:

What is a Lip Smackin Southern Benedit? Well, it starts with cornbread baked in a cast iron pan, topped with pulled pork and a fried egg, and drizzled with a creamy barbeque sauce. It might not be a traditional breakfast or a traditional eggs benedict, but it sure makes your mouth happy. I have combined some of my favorite recipes to bring you this incredibly tasty benedict that Mike likes to call Lip Smackin Curly Tail Waggin Mouth Watering benedict–how is that for a mouthful (pun intended). The cornbread is a tweaked version of Burrata and Bubbles’ recipe and the creamy BBQ sauce (which is good on just about everything) is the recipe from Don’t Go Bacon My Heart.

This pulled pork southern benedict occasionally appears as part of our three-course breakfast and when it does, I receive a flurry of requests for the recipe. I expect that this benedict will become a part of our regular breakfast rotation at Pinehurst Inn B&B. We hope you give it a try and enjoy it as much as we do. Happy cooking!

Becky and Mike
Pinehurst Inn Bed & Breakfast
83645 State Hwy 13
Bayfield, WI 54814
715-779-3676

Prep Time: 45 Minutes
Cook Time: 25 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 4

Ingredients:

  • CORNBREAD:
  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 TBLSP sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 4 ounces sour cream, room temperature
  • 2/3 cup buttermilk, room temperature
  • 1/4 cup butter, melted and cooled slightly
  • 2 jalapenos, diced
  • 1/2 cup grated cheddar
  • 1 TBLSP butter, melted, to brush on cast iron pans
  • CREAMY BBQ SAUCE:
  • 2 TBLSP mayonnaise
  • 2 TBLSP of your favorite BBQ sauce
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp worcestershire sauce
  • 1/4 tsp smoked paprika
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • THE BENEDICT:
  • Cornbread (as provided in this recipe)
  • Creamy BBQ Sauce (as provided in this recipe)
  • 4 eggs, fried (recommend sunny side up or over easy so you have a runny yolk)
  • 1/2 pound pulled pork, warmed (I make my own pulled pork with pork butt aka pork shoulder using my slow cooker
  • 1 TBLSP chopped parsley or cilantro, optional

Instructions:

  1. FOR THE CORNBREAD:

  2. Place 4 mini cast iron pans (I use 5" minis) on cookie sheet and place in oven. Then preheat oven to 400 degrees. You want hot cast iron pans.

  3. While the pans are heating, in a medium bowl, whisk the cornmeal, flour, sugar, baking soda, and salt until combined, then set aside.

  4. In a separate large bowl, whisk egg, sour cream, buttermilk, and melted butter until combined. Add in cornmeal mixture and stir until just combined. Stir in jalapenos and cheddar.

  5. Once the oven is heated to 400 degrees, remove pans from oven and brush with melted butter. Divide batter between the 4 pans. Bake 18-20 minutes, until golden brown so you have a nice crust on the outside.

  6. FOR THE CREAMY BBQ SAUCE: Whisk all the sauce ingredients together until well blended. Place in jar or bowl with lid and refrigerator until ready to use.

  7. ASSEMBLY: Remove cornbread from pan and place on plates and top with pulled pork (divided between the four plates). Place fried egg on top of pulled pork and drizzle with creamy BBQ sauce. To add color, you may want to sprinkle with chopped parsley or cilantro (I didn't have any for the picture but that is how we usually serve it).

    Cut into the egg to release the goodness of the velvety yolk and enjoy this wonderful breakfast (or lunch or dinner).

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