Egg Bread
Egg Bread is a hearty, golden-brown loaf with a slightly sweet and savory flavor, thanks to the cornmeal and buttermilk. Its tender crumb and crisp crust make it perfect for breakfast, brunch, or as a side for hearty meals. Suitable for those craving comforting, homemade bread with a rich texture.
Ingredients
Instructions
- Sift dry ingredients (cornmeal, salt, soda) together in a bowl.
- Add egg yolks to buttermilk and stir into the dry ingredients.
- Fold in stiffly beaten egg whites.
- Pour the batter into a greased black iron skillet.
- Bake at 400 degrees Fahrenheit for 25 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter. If you don’t have buttermilk, you can substitute it with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar) and let it sit for 5 minutes. This egg bread can be customized by adding herbs or cheese for extra flavor.
Serving Suggestions
Egg bread is delicious served warm, slathered with butter or honey. It pairs beautifully with a side of fresh fruit or a salad for a light meal. You can also enjoy it with soups or stews, making it a versatile addition to your table. For a sweet treat, serve alongside Corn Meal Cookies for a delightful dessert experience.
Storage & Reheating
Store any leftover egg bread in an airtight container in the refrigerator for up to 3 days. To reheat, slice and warm it in a toaster or oven at 350°F until heated through. You can also microwave individual slices for about 15-20 seconds, but this may make the crust less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Bread contains roughly 491 calories, with 24g protein, 13g carbohydrates, and 38g fat. It is an excellent source of protein (47% of the Daily Value), vitamin A (35% of the Daily Value), and vitamin D (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1032mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of cornmeal?
Using regular flour instead of cornmeal will change the texture and flavor of the bread significantly. Cornmeal gives it a unique taste and crumb. For a gluten-free option, look for cornmeal that is certified gluten-free, ensuring a safe alternative for those with gluten sensitivities.
What can I add to this recipe for more flavor?
You can enhance the flavor of egg bread by adding ingredients like shredded cheese, chopped herbs (such as chives or parsley), or spices like paprika or garlic powder. These additions can elevate the bread and make it a versatile companion to various dishes.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to give it a good stir before pouring it into the skillet. This makes it convenient for quick meals on busy days!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).