Comments on: Southern Buttermilk Cornbread ( AKA Eggbread)

By: Jackie Garvin

Jackie Garvin — Sun, 14 Jan 2024 17:47:07 +0000

In reply to Beverly. Hi Beverly! Welcome to Syrup and Biscuits. You certainly can use all-purpose flour and add in the appropriate amount of leavening agents.

By: Beverly

Beverly — Sun, 14 Jan 2024 17:12:23 +0000

I’m so glad to find your cooking blog! I’m a Southern gal who loves downhome cooking. A question about the recipe. I don’t buy self-rising flour. Could I use plain flour instead of self-rising and just add a small amount of baking powder, a pinch more salt or baking soda, and achieve the same results? Thanks so much!!

By: Kathleen Hatt

Kathleen Hatt — Tue, 17 Jan 2023 13:42:25 +0000

In reply to Kathleen Hatt. Oh, and 1 egg!

By: Kathleen Hatt

Kathleen Hatt — Tue, 17 Jan 2023 13:41:46 +0000

I make my cornbread like this (my mother was from the NC mountains and I make it like hers):

2 cups white cornmeal
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cups buttermilk
4 Tbsp. bacon drippings or oil
OF COURSE, NO SUGAR!!! 🙂

By: Jackie Garvin

Jackie Garvin — Fri, 31 Jul 2020 17:44:52 +0000

In reply to William Outland. Both my grandmothers called cornbread made with eggs egg bread.

By: William Outland

William Outland — Fri, 26 Jun 2020 02:47:36 +0000

My mother made something she called “eggbread”. She baked it in a square pan . It was about an inch thick. We cut out squares approx. 3×3 and ate it for breakfast with butter and syrup. The best I can remember (75 years ago) it tasted a lot like pancakes. I think it was mostly flour but I believe there was also some meal. I’ve been through all her cookbooks and can’t find it. She probably knew it so well a receipe wasn’t needed. m Have you ever heard of it??

By: Jackie Garvin

Jackie Garvin — Tue, 26 Mar 2019 22:45:44 +0000

In reply to Joe Guyton. I love that you vary the type of cornbread you cook.

By: Joe Guyton

Joe Guyton — Tue, 26 Mar 2019 05:42:26 +0000

In reply to Joe Guyton. Oops, I use 1/3 cup floor.

By: Joe Guyton

Joe Guyton — Tue, 26 Mar 2019 05:40:54 +0000

My family recipe is almost identical except I use Aunt Jemima White Cornmeal fine grind and use 1/2 cup flour with one tablespoon baking powder. For a pot of beans, the first meal is with skillet cornbread and the next is with hot water cornbread.

Btw, we don’t eat much bacon anymore, but I found a big tube of rendered and triple filtered bacon fat on Amazon from which I keep some in a jug ready to go and freeze the rest.

By: Joe Guyton

Joe Guyton — Tue, 26 Mar 2019 05:32:30 +0000

In reply to Brenda. Aunt Jemima White

By: Jackie Garvin

Jackie Garvin — Mon, 14 Jan 2019 17:08:12 +0000

In reply to Jenny. Hi Jenny! I hope your kids love it. Can’t imagine they wouldn’t.

By: Jenny

Jenny — Mon, 14 Jan 2019 13:49:54 +0000

OMGOSH!!! I have been looking for this recipe!!! My grandmother used to make this for me. Momma said she would come to pick me up after work and i’d walk out with a piece in each hand and butter running down my arms! lol I am going to make it for my kids tonight. I hope they like it as much as i did.

By: Jackie Garvin

Jackie Garvin — Tue, 20 Nov 2018 23:50:09 +0000

In reply to David. David, I appreciate your cast iron enthusiasm. I use a 9 or 10 inch.

By: Jackie Garvin

Jackie Garvin — Tue, 20 Nov 2018 23:41:13 +0000

In reply to Brenda. Brenda, The cornmeal is white. I prefer a medium grind. Just buy the best you can find in your grocery store.

By: Brenda

Brenda — Fri, 16 Nov 2018 21:34:12 +0000

In reply to Jackie Garvin. Is this white or yellow cornmeal? Do you have a favorite brand?

By: David

David — Thu, 11 Oct 2018 05:24:58 +0000

What size cast iron skillet should I use as I have every size known to man?

By: Judy Roberts

Judy Roberts — Sat, 28 Jul 2018 12:46:05 +0000

In reply to Jackie Garvin. That was my husband's favorite supper. However, the cornbread I grew up eating and that I have baked all my life was white corn meal, a handful of flour, soda, salt, a couple tablespoonfuls of lard or bacon grease or oil, and buttermilk. My husband wouldn't eat cornbread with sugar or eggs in it.

By: Jackie Garvin

Jackie Garvin — Thu, 28 Jun 2018 10:14:27 +0000

In reply to Barbara Rowland. The first photo in the post shows cornbread in a Losge cast iron skillet.

By: Barbara Rowland

Barbara Rowland — Thu, 28 Jun 2018 03:39:00 +0000

In reply to Carole Hendrix. Being from Tennessee, I am surprised to see you didn't recognize lodge Cast Iron products. They have been around forever. Sol all over, also in cracker Barrel and online.

By: Ginger Aldrich

Ginger Aldrich — Wed, 08 Nov 2017 05:48:29 +0000

In reply to Pauline Martin.

Me too! I’m from Houston and prefer the “cake” version but Grandma always had the fried cake versions on the stove for GPas supper and as kids we would always get them as a treat when we visited …..instead of cookies….who needed those anyway! But for holidays or eating with beans and greens she made the full buttermilk cake cornbread ! Oh the memories a simple thing like cornmeal invokes.