About Brenda Gantt’s Egg Bread
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, step-by-step cooking videos and her cookbooks, including Linger Around the Table, Y’all, where this recipe was published. Egg Bread is simply her name for a soft style of cornbread: no sugar, no flour, just self-rising cornmeal, a generous five eggs, and buttermilk.
As Brenda explains it, egg bread is what she reaches for “when I don’t want crunchy cornbread.” The extra eggs give it a soft, almost custardy texture rather than the dry, crumbly bite of a typical pan of cornbread, which is exactly what you want when it’s going to be crumbled into a dish like Thanksgiving dressing.
It’s a simple recipe, but a useful one to have on hand alongside other Southern staples. If you’re building out a holiday spread, it pairs naturally with sides like our cabbage casserole, and for dessert you can’t go wrong with her apple pie or banana pudding.
Watch How It’s Made
Brenda demonstrates this recipe in a video posted to her Facebook cooking group.
Watch the Video on FacebookBrenda Gantt’s Egg Bread Recipe
Ingredients
Kitchen Tools Needed
- 10-inch cast-iron skillet
- Large mixing bowl
- Whisk or large spoon
- Measuring cups
Instructions
- Preheat and prep the skillet. Preheat the oven to 400°F (205°C). Heavily grease a 10-inch cast-iron skillet with solid shortening.
- Mix the batter. In a large bowl, combine the self-rising cornmeal, eggs, and buttermilk. Mix well until smooth.
- Pour into the skillet. Pour the batter into the greased skillet.
- Bake. Bake for about 25 minutes, until lightly browned on top and set in the center.
- Cool and serve. Let the bread cool slightly in the skillet before slicing and serving, or let it cool completely if using it for dressing.
This recipe calls for White Lily self-rising cornmeal specifically. If you use a different brand of self-rising cornmeal, check the salt and leavening ratio, since brands vary.
Nutrition Facts
| Calories | 130 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 16 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sodium | 260 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Egg Bread
Good Source of Protein
Five eggs spread across the loaf add protein to what is usually a plain, starch-only bread.
Whole Grain Cornmeal
Cornmeal provides fiber and B vitamins along with its carbohydrates.
No Added Sugar
Unlike many cornbread recipes, this one has no sugar, so it leans savory rather than sweet.
Calcium from Buttermilk
Buttermilk contributes calcium and gives the bread its tender crumb and slight tang.
What to Avoid
Preparation Mistakes
- Don’t skip greasing the skillet heavily. A light coating will let the bread stick, especially on the bottom crust.
- Don’t use a cold skillet. Preheating the greased skillet before pouring in the batter helps give the bottom a better crust.
- Don’t overmix. Stir just until the batter is smooth; overworking it can make the texture tougher.
Storage Mistakes
- Don’t store it while hot. Let it cool before wrapping or it will trap steam and turn soggy.
- Don’t seal it airtight if you plan to use it for dressing. Leaving it loosely covered overnight helps it dry out and crumble well.
Dietary Considerations
- Contains Egg
- Contains Dairy (buttermilk)
- Contains Corn
- Gluten-Free if cornmeal is certified GF
Pro Tips for the Best Egg Bread
- Use White Lily cornmeal if you can find it. It’s finer-ground than many brands, which gives this bread its soft texture.
- Heat the greased skillet in the oven for a few minutes before adding the batter for a crisper bottom crust.
- Don’t substitute all-purpose flour for any of the cornmeal. The texture depends on the cornmeal-to-egg ratio staying as written.
- Let it cool before slicing so it holds together instead of crumbling apart.
- Baking it a day ahead for dressing actually improves the texture, since slightly dried bread crumbles more evenly.
What to Serve With Egg Bread
Beverages
- Sweet tea
- Buttermilk
- Coffee
Main Dishes
- Fried chicken
- Pot roast
- Collard greens
- Black-eyed peas
When to Serve
- Thanksgiving dressing
- Sunday supper
- Alongside soups and stews
- Weeknight dinners
It’s also a natural partner for a fresh cucumber, tomato, and onion salad on the side.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| White Lily self-rising cornmeal | Any self-rising cornmeal | Texture may vary slightly by grind. |
| Self-rising cornmeal (if unavailable) | Plain cornmeal + 1 tbsp baking powder + ½ tsp salt | Per 2 cups of plain cornmeal. |
| Buttermilk | Milk + 2 tbsp lemon juice or vinegar | Let sit 5 minutes before using. |
| Solid shortening | Bacon grease or butter | Bacon grease adds extra flavor to the crust. |
Storage & Reheating
Room Temperature
Cover loosely and keep for up to 1 day. For dressing, leaving it uncovered overnight helps it dry out for easier crumbling.
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap tightly and freeze for up to 2 months. Thaw at room temperature before using.
Reheating: warm slices in a 350°F oven for about 10 minutes, or microwave individual pieces for 15 to 20 seconds.
Frequently Asked Questions
Egg bread is Brenda Gantt’s name for a soft, crustless style of cornbread made with extra eggs and no sugar or flour. It bakes up tender rather than crunchy, which is why she uses it as the base for her Thanksgiving dressing instead of a typical crisp cornbread.
You can, but you’ll need to add leavening and salt yourself, since self-rising cornmeal already contains both. For 2 cups of plain cornmeal, stir in 1 tablespoon baking powder and ½ teaspoon salt before mixing in the eggs and buttermilk.
Brenda uses five eggs for a reason: the extra eggs are what give this cornbread its soft, almost custardy texture instead of the dry, crumbly texture of a standard pan of cornbread.
A cast-iron skillet gives the best browned bottom and holds heat evenly, but a well-greased 9-inch round or square baking pan will also work. The bake time may need a few extra minutes in a pan that isn’t preheated.
Yes, and Brenda recommends it. Bake the egg bread a day ahead, let it cool completely, and leave it uncovered or loosely covered so it dries out slightly overnight. This makes it easier to crumble and helps it hold its texture in the dressing.
Make a quick substitute by stirring 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk and letting it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleCreamy Southern casserole with a cracker topping
- Apple PieA classic Southern dessert, from scratch
- BrowniesRich, fudgy brownies the whole family loves
- Banana PuddingA creamy Southern favorite for potlucks
- Buttermilk BiscuitsSoft, flaky biscuits made the Southern way
- Cucumber, Tomato & Onion SaladA fresh, simple side for any meal
It’s gonna be good, y’all. Make it for your next family supper.
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