President Monroe's Southern Egg Bread

6
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #37583

October 27, 2021



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (335.3 g)
  • Calories 453.8
  • Total Fat - 21.5 g
  • Saturated Fat - 8 g
  • Cholesterol - 469.5 mg
  • Sodium - 916.1 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 3.3 g
  • Sugars - 6.7 g
  • Protein - 22.9 g
  • Calcium - 213.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400 degrees

Step 2

Stir together milk and 1 cup water in a large saucepan.

Step 3

Bring to a boil over high heat.

Step 4

Remove from heat, and gradually whisk in 2 cups cornmeal.

Step 5

Let stand until needed.

Step 6

Beat eggs in a large bowl at high speed with an electric mixer until foamy. (They beat by hand )

Step 7

Add salt, and beat 5 minutes or until mixture is light and fluffy.

Step 8

Stir together buttermilk and baking soda in a small bowl.

Step 9

Pour into egg mixture, and mix well.

Step 10

Add cornmeal mixture, and stir until smooth.

Step 11

Place lard in a 10-inch cast-iron skillet. Place skillet in oven 5 minutes.

Step 12

Pour melted lard into cornmeal mixture, and mix well.

Step 13

Stir in remaining ¼ cup cornmeal.

Step 14

Pour mixture into hot skillet.

Step 15

Bake at 400˚ for 25 to 30 minutes or until firm.

Step 16

Remove from skillet immediately, and serve hot

Tips & Variations


No special items needed.

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