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Back-to-School Breakfast

August 07, 2012

Cereal is never out, especially when school is in. The convenience and taste of breakfast in a bowl be it hot or cold is a popular choice for countless children.

Thankfully, however, breakfast isn’t limited to box or packaged cereal.

Glory Foods has nutritious breakfast options you and your children will find delicious.

At there, are recipes that provide quick and tasty morning meals for kids, be they big or small.

Breakfast, as you know, is the most important meal of the day because it gives our bodies the start-up fuel needed to perform our best each day.

Under “Meal Plans Recipes ( at (, there are numerous breakfast selections. Each recipe has four servings and is a delightful way to start the day.

Don’t be surprised if Toasted Glory Foods® Cornbread with Warm Blueberry Sauce and Sour Cream becomes a new breakfast favorite.

Your children will thank you.

Toasted Glory Foods® Cornbread with Warm Blueberry Sauce and Sour Cream

1 (7.5 oz.) box Glory Foods® Cornbread Mix
1/2 cup (two percent) milk
1 egg

For Warm Blueberry Sauce
1 Pint of Fresh Blueberries
1 Lemon
1/4 cup Sugar
3 Tbsp. Water

First follow the directions on the box of Glory Foods® Cornbread Mix and make a batch of cornbread preferably in a bread loaf pan one day before to allow the cornbread to cool and dry out just a little bit (keep it loosely covered).
For the Warm Blueberry Sauce
In a small sauce pot, add the blueberries and then zest the lemon with either a zester or a cheese grater.  Cut the lemon in half and squeeze the juice over the blueberries discarding any seeds. Add the remaining ingredients.  Stir over low heat until warm but do not boil or simmer.  Once the sugar has dissolved and the blueberries become soft remove from the heat and keep warm.
For the Toasted Cornbread
After the cornbread has sat for a day, remove the loaf from the pan and slice in to 1/2-inch slices. Heat a heavy nonstick pan and spray with nonstick spray. Then toast each piece of cornbread so that the surfaces are gold brown and crispy.  Serve on a plate immediately with the warm blueberry compote on top and a small dollop of sour cream.

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