Brenda Gantt’s Egg Bread
 
Makes about 12 servings
Ingredients
  • 2 cups White Lily self-rising cornmeal
  • 5 large eggs
  • 2 cups buttermilk
Instructions
  1. Preheat oven to 400°.
  2. Combine cornmeal, eggs, and buttermilk and mix well. Pour into a 10-inch cast-iron skillet that has been heavily greased with solid grease.
  3. Bake until lightly browned, about 25 minutes.
Notes
From Brenda
Egg Bread is just what I call my cornbread that I make for dressing and other things when I don’t want crunchy cornbread. The number of eggs in this recipe makes a really soft cornbread.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantts-thanksgiving-dressing/