To many people, the term "egg bread" refers to yeast bread that is similar to challah or brioche. To other folks, especially those from the Cumberland Plateau, those words often conjure memories of thick, fluffier-than-usual corn-bread. This recipe can be traced back to once-popular and long-gone restaurants and department store cafeterias in downtown Nashville, where thick slices of hot egg bread were split and filled with creamed chicken.


Credit: Southern Living

Recipe Summary

Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400˚.

  • Stir together milk and 1 cup water in a large saucepan. Bring to a boil over high heat. Remove from heat, and gradually whisk in 2 cups cornmeal. Let stand until needed.

  • Beat eggs in a large bowl at high speed with a n electric mixer until foamy. Add salt, and beat 5 minutes or until mixture is light and fluffy.

  • Stir together buttermilk and baking soda in a small bowl. Pour into egg mixture, and mix well. Add cornmeal mixture, and stir until smooth.

  • Place shortening in a 10-inch cast-iron skillet. Place skillet in oven 5 minutes. Pour melted shortening into cornmeal mixture, and mix well. Stir in remaining ¼ cup cornmeal. Pour mixture into hot skillet.

  • Bake at 400˚ for 25 to 30 minutes or until firm. Remove from skillet immediately, and serve hot.