Extra-Egg Southern Cornbread
This enhanced Southern cornbread recipe uses an extra egg to create a more tender, moist texture while maintaining traditional flavors. Discover what adding an extra egg to cornbread does to transform this classic quick bread into something special.
Ingredients
- 2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs (instead of the traditional 2)
- 1 1/3 cups buttermilk (slightly reduced to balance the extra egg)
- 1/3 cup melted butter or bacon drippings
- 2 tablespoons butter for the skillet
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F."
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the 3 eggs lightly, then whisk in the buttermilk and melted butter or bacon drippings.
- ake a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined - do not overmix.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl to coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet - it should sizzle as it hits the pan.
- Return the skillet to the oven and bake for 23-28 minutes (slightly longer than traditional cornbread due to the extra egg), until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the skillet for 5 minutes before cutting into wedges and serving.
Notes
The extra egg adds moisture and structure, so this cornbread will stay fresh slightly longer than traditional versions.
When adding an extra egg, reduce other liquids slightly (about 2-3 tablespoons less milk or buttermilk).
This cornbread contains no sugar, in traditional Southern style. If you prefer sweetness, add 1-2 tablespoons of sugar to the dry ingredients.
The extra egg creates a more cake-like texture while still maintaining the traditional cornbread flavor.
For maximum tenderness, be careful not to overmix the batter after adding the eggs.