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Slices of egg-rich cornbread served on a simple plate
Rich Cornbread made with extra eggs

Rich Egg Cornbread

Author: Flavelo
Recipes Side Dishes
While all cornbread contains eggs, this recipe uses extra eggs to create a texture closer to a soufflé or sponge cake. The egg whites provide extra structural support for a taller, airier loaf, while the yolks add richness and a deep golden color. This version crumbles less, making it excellent for slicing and sandwiches.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 300 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Large mixing bowl
  • Whisk
  • Baking pan

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Melt the butter and let it cool.

Tip: Proper temperature preparation is the foundation of successful baking.
2 ✓

Mix the dry ingredients together in a large bowl.

Tip: A lump-free dry mix ensures an even batter.
3 ✓

Whisk the 3 eggs vigorously with the milk until frothy, then stream in the butter. The goal is to incorporate air into the eggs.

Tip: The eggs provide mechanical leavening alongside the chemical leavening (baking powder), resulting in an extra light loaf.
4 ✓

Fold the egg mixture into the flour. Work gently to avoid deflating the foam.

Tip: Gentle folding preserves the air bubbles.
5 ✓

Pour into the pan and bake for 25-30 minutes.

Tip: This version rises a bit more, so ensure your pan has room.
6 ✓

Test with a toothpick; if it comes out clean, it's done.

Tip: Thorough baking is crucial for egg-rich batters.

Recipe FAQ

Why does it taste eggy?
That's the nature of this recipe. If you prefer, add more spices or reduce the eggs to two.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Cornmeal
  • 2 tbsp Baking Powder
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 1 cup Whole Milk
  • 4 tbsp Unsalted Butter, melted
  • 3 large Eggs