Taste the Nineteenth Century

Running everywhere and pretty much all the time gives Johnny Hogan a powerful appetite. Predictably his favorite foods are things he can grab and carry with him. His ma’s Kentucky Cornbread tops the list. She has a trick to get some more meat on his ribs. She puts an egg in the center of a piece and he calls the result Egg-in-a-Hole.

Kentucky Cornbread

This traditional cornbread recipe brings the authentic taste of Kentucky mountain cornbread to your table. For the best results, it’s recommended to use a 9- or 10-inch cast-iron skillet.

Serves: 6 to 8 Prep Time: 15 minutes Cook Time: 20 to 25 minutes Total Time: Approximately 40 minutes

Ingredients

• 2 cups cornmeal, preferably stone ground
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 large egg
• 1½ cups milk or buttermilk
• 4 tablespoons bacon grease or butter

Directions

1. Preheat the Oven:
   • Preheat your oven to 450°F (232°C).
2. Prepare the Batter:
   • In a large bowl, mix together the cornmeal, salt, baking soda, and baking powder.
   • Add the egg to the bowl. Use a wooden spoon to break the yolk and begin mixing.
   • Pour in the milk or buttermilk.
   • Stir quickly and vigorously to combine all the ingredients. The batter should be denser than typical pancake batter but still pourable. If it’s too thick, add more milk or water to thin it out.
3. Heat the Skillet:
   • Place the bacon grease or butter in your cast-iron skillet.
   • Put the skillet in the preheated oven to get the grease sizzling hot, but be careful not to let it start smoking.
   • Note: Butter will brown quickly after melting; browned (not burned) butter can add a rich flavor to the final bread.
4. Combine Batter with Hot Grease:
   • Carefully remove the hot skillet from the oven.
   • Tilt the skillet to coat the bottom and lower sides with the melted grease or butter.
   • Slowly pour most of the sizzling grease into the batter, leaving a thin layer in the skillet.
   • Stir quickly to incorporate the hot grease into the batter.
5. Bake the Cornbread:
   • Scrape the batter into the hot skillet.
   • Place the skillet back in the oven.
   • Bake for 20 to 25 minutes, until the center is firm, the edges are brown and crispy, and the cornbread has pulled away from the edges of the pan.
   • Optional: For a more browned top, run the cornbread under the broiler for just a few seconds. Keep a sharp eye on it because it can burn very easily.
6. Serve:
   • Serve immediately from the skillet or turn out onto a plate.
   • Cut into wedges and enjoy.
   • Serving Suggestion: You may place butter on the table for those who prefer it, but the drippings in the bread often provide sufficient flavor.

Enjoy your homemade Kentucky Cornbread! This recipe is a staple in mountain cooking and brings a hearty, comforting dish to any meal. The original is at Edible Kentucky

 

Egg-in-a-(Cornbread) Hole

A delightful twist on the classic egg-in-a-hole, this recipe uses cornbread to add a sweet and savory flavor. It’s a quick and satisfying meal perfect for breakfast or a light snack.

Yields: 1 serving Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes

Ingredients

• 1 thick slice of cornbread
• 1 tablespoon butter
• 1 egg
• Salt, to taste
• Pepper, to taste

Directions

1. Prepare the Cornbread Slice:
   • Using a biscuit cutter or the rim of a glass, cut out a hole in the center of the cornbread slice. Keep the cut-out piece to toast alongside, if desired.
2. Heat the Skillet:
   • Place a skillet over medium-low heat.
   • Add 1 tablespoon of butter and allow it to melt, coating the pan evenly.
3. Cook the Cornbread and Egg:
   • Place the cornbread slice in the skillet.
   • Crack the egg into the hole in the center of the cornbread.
   • Let it cook undisturbed for about 1-2 minutes, until the bottom of the egg sets.
   • Season with salt and pepper to taste.
4. Flip Carefully:
   • Gently flip the cornbread and egg using a spatula.
   • Season the other side with a little more salt and pepper.
   • Cook for another 1-2 minutes, or until the egg reaches your preferred doneness.
5. Toast the Cut-Out (Optional):
   • If you’d like, place the cornbread cut-out piece in the skillet and toast on both sides until golden brown.
6. Serve:
   • Slide the Egg-in-a-(Cornbread) Hole onto a plate.
   • Serve immediately while warm, perhaps with the toasted cut-out on the side.

Tips

• Butter Soak: After flipping, you can move the cornbread around the skillet to soak up any remaining melted butter for extra flavor.
• Egg Doneness: Adjust the cooking time if you prefer a runnier yolk or a fully cooked egg.
• Additions: Sprinkle some shredded cheese on top after flipping for a cheesy version. Fresh herbs like chives or parsley can also add a lovely touch.

Enjoy your delicious Egg-in-a-(Cornbread) Hole! It’s a simple yet flavorful dish that’s sure to brighten up your morning.

This recipe brings a comforting twist by combining the sweetness of cornbread with the classic egg-in-a-hole technique. It’s quick to make and perfect for using up leftover cornbread. Happy cooking!