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Abby Fisher's Corn Egg Bread

Abby Fisher's Corn Egg Bread

This one is an oldie-but-a-goodie indeed. Adapted from the original recipe for Corn Egg Bread found in Abby Fisher's "What Mrs. Fisher Knows About Old Southern Cooking" published in 1881, it's still as comforting and satisfying today as we're sure it was during its development. Try this simple side for yourself to enjoy a slice of culinary history. 


2 eggs
1 Tbsp salted butter, melted and slightly cooled
2 cups cornmeal
1 cup buttermilk
1 tsp baking soda


  1. Preheat oven to 375°F
  2. Grease an 8x8 baking pan with line the bottom with parchment paper
  3. In a mixing bowl, add the eggs and beat until homogenous. Add the cooled melted butter, and whisk together.
  4. Add the cornmeal, buttermilk and baking soda and stir well until smooth. 
  5. Bake for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
  6. Enjoy!

1 Comment

  • I thoroughly enjoy this site! Thanks for the graphics, tips and recipes!
    Cornbread recipe definitely needs salt, in my opinion…

    Ilsa on

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