Vintage Southern Egg Bread: A Hidden Gem from Old Cookbooks!

Welcome back to the Old Cookbook Show! Today, we dive into a fascinating recipe from the 1918 Rumford Complete Cookbook, focusing on a Southern Egg Bread recipe. Join us as we explore the evolution of cookbook recipes over the years, highlighting how different authors and time periods have influenced these culinary treasures.

In this video, we'll compare various egg bread recipes from different Southern cookbooks, including those by Lily Hackworth Wallace and Mary A. Wilson. We'll also discuss the interesting practice of adding personal notes and clippings to cookbooks, making each copy a unique historical artifact.

Discover the secrets behind this Southern classic, learn about the surprising ingredients like boiled rice, and see how modern variations differ from historical recipes. Don't miss this deep dive into culinary history!

1918 Southern Egg Bread
2 cups white corn meal
1 level teaspoon salt
3 level teaspoons Rumford Baking Powder
3 eggs
1 tablespoon melted shortening
1 ½ cups milk
1 cup cold boiled rice
Sift together the corn meal, salt and baking powder; add the eggs wel beaten, then the melted shortening, milk and rice. Beat thoroughly; pour into a well-greased pan and bake half an hour in a hot oven.

0:00 Welcome
0:12 So many Southern recipes
1:02 Why I love this old cookbook
2:54 cooking starts
5:00 does your family have a recipe for egg bread
6:55 taste test

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[GlenAndFriendsCooking]

I was rushing a bunch of videos so I could take a vacation. I'm human, I make mistakes... So the recipe on screen at the end is from the wrong book, and not the one I did today.
Correct recipe is on screen at 2:41 and in the description box.

[robine]

This site is the only one I read lots of comments on. Such interesting people watch you!

[richiec]

Glen, don't pay attention to negative comments. They are everywhere, it's the cost of doing business. Despite how bad you may think it can all be, I can assure you that you have one of the best comment sections on youtube thanks to the community that has emerged here. Look at how many people come together to contribute to our shared culinary knowledge. You have one of the few comment sections on the internet that are worth scrolling down to read instead of ignoring completely. Be proud of this, and realize that for every not nice comment there are thousands of people who like watching your videos but do not comment because they're not interested in the "social media" aspect of youtube, or feel like they have nothing to add beyond clicking the like button because they're not going to comment "I like this video, good job" on every upload. People who dislike a video are much more likely to comment

[annaleegilbert]

I currently live in Iowa, but my great grandmother, Maude Sharp, was from Georgia. That is the recipe that we have for egg bread.

[Chris-kdzj]

Love your videos and these old recipes :) I laughed at "it tastes like cornbread, minus the corn"

[gailmeaton]

I've never made or had egg bread, but one of my husband's most treasured possessions is his grandmother's Rumford cookbook :) I was delighted to tell him that you mentioned it!

[doberandkats]

I was today years old when I learned I have been making Egg Bread for the past 40 years. 🤣My dad taught me this one, he was from Mississippi and I was raised in Georgia. He never gave it a name specifically that I remember. He was a great cook who grew up on a depression era farm and could make just about anything taste good all the while being super economical. The down side was he notorious for not giving names or even writing things down. He made lots of dishes I wish I had copies of, I have spent the last 30 years trying to make his BBQ sauce. So far I have been close but no cigar.

[Halibat]

Hi Glen! I grew up in Cochran, Georgia. south on Macon in the central part of the state. My paternal great grandmother lived with us and made Egg Bread. It was basically her cornbread/hoe cakes recipe with eggs added. Hers did not include rice.
Thanks for the memory. Haven’t heard “egg bread” in many years.

[kathymello]

I grew up in Rumford RI where the Baking Powder was manufactured. The building is now an edgy condo/loft style building with a cafe I believe.

[kathyredmon]

My grandmothers were from Alabama. We just called it cornbread. You mix cornmeal, a little flour, baking powder, baking soda, and salt. Add 2 eggs and buttermilk. Heat an iron skillet with some crisco or bacon fat and add the hot fat to the mix. Place immediately in a hot oven until the top is light brown . Turn it out onto a plate, slide it back into the skillet and bake another few minutes.

[albertmosely]

My family is from south Georgia and our egg bread recipe does not have rice but otherwise is just as simple. It was mainly made at Thanksgiving to use in the dressing. We always cook our egg bread in a cast iron pan. Thanks for the videos Glen.

[Ronald-nb]

My grandma made it. But she used yellow corn meal put hot pepper s in it. And use cream corn too. Good video as always thank you kindly

[gabriellew]

Europe does not, to my knowledge, offer a recipe that resembles egg bread. I'm intrigued and will introduce it to my family.
Can't imagine anyone not being nice to Glen and Julie and the channel that brings such interesting and fun things.
Thank you and have a lovely day 🤗

[jamesellsworth]

Today, you have offered a wonderful journey through 'Old Cookbooks.' I also LIKE historical recipes BUT have little direct experience of Southern cuisine outside of hushpuppies and green tomato relish. When I see leftover boiled rice, I think of the Carolinas. When I have added steamed rice to a bread recipe, I have noticed additional crispiness in the crust and top. I make rice-based stir-fries these days and usually have leftover rice. I can see this recipe serving as a wonderful way of using that leftover.

[practicallyprepared]

My family was from East Texas. We only used lard, more salt, and leftover creamed corn rather than rice.

[susandawson]

From kentucky here, always just made cornbread, with buttermilk and eggs. Never heard of egg bread either. Looks good though. Hope you are enjoying your vacation

[bonniefanning]

I live in Arkansas (Eureka Springs) and I remember my Mom cooking what we called cornbread just like this. She used the leftover breakfast rice for suppers cornbread. I always thought she was just trying to make our food go further since there was 7 kids in our large, happy family. lol

[sureiseeyou]

I have that Rumford book. I love vintage cookbooks.

[cherikruger]

Wow, very interesting bread. I am originally from North Dakota so obviously I never heard of this. Thanks for the education! My Grandmother used to make just corn bread, poured warm milk over it with cinnamon & sugar and ate it like a hot cereal.

[cohort]

My family was from Conecuh, Wilcox and Covington counties in south Alabama. I never heard of or had egg bread before as I recall. Maybe I have but just thought it was corn bread. My grandmother made a very light and sweet corn bread. Very different from the course and very yellow corn breads I find at "Southern BBQ" restaurants.