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| EGG CORN BREAD | |
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3 cups (1 1/2 pints) corn meal 1 pint buttermilk 2 eggs, well beaten 1 teaspoon salt 1 teaspoon baking soda 2 tablespoon melted butter Note that this original Southern classic doesn't call for any sugar! Mix dry ingredients. Add buttermilk in which baking soda has been dissolved. Add melted butter (the original old recipe from my grandmother's recipe file called for lard). Pour into a well greased pan and bake in a preheated 375°F oven for about 25 minutes, or until set in center. Submitted by: Belle | |
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recipe reviews #177083
Pam (Kentucky) says:
Thank you for this recipe. It pairs well with the 15 bean soup made with ham hocks. My 86 yr. old relative from Ky. thought it was wonderful as do I. My family does not like sweet cornbread. This recipe is the best!
#178289
John (Philippines) says:
Belle, I put in 1/3 cup of sugar. Excellent! It's just not very good without sugar. Thanks! 😊️😞️🌟️🌟️🌟️🌟️🌟️
#192158
Southern Cook (Alabama) says:
Excellent recipe! The only thing I did differently was to use a cast iron skillet (put in a couple of tablespoons of oil and heat to screaming hot in the oven (400°F), the pour in the batter) to bake it.
And, yes, I never put sugar in my cornbread (much less 1/3 of a cup like the misguided John, bless his heart).
And, yes, I never put sugar in my cornbread (much less 1/3 of a cup like the misguided John, bless his heart).
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