Egg corn bread from Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times (page 21) by Rae Katherine Eighmey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on July 10, 2023

    Don't expect the normal bread with this recipe. The beaten egg whites which were folded in give this a very eggy taste, and there was a slight egg rubbery mouthfeel to this. It doesn't rise very high, as there is no gluten to rise against. I did use grits instead of coarse cornmeal, and there was a strong corn flavor. But I don't think I'm going to repeat this one.

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