Grandma’s Cornbread and Eggs in a Skillet

Being raised in a household with my grandparents and seeing my great-grandparents on both sides frequently, I was introduced to a host of southern cooking. Tonight I made one of the recipes that I remembered from childhood. I don’t have a name for it, so I called it Cornbread and Eggs in a Skillet.

I had half a cake of leftover cornbread from dinner last night. I made it according to package directions on my Martha White Self-Rising Corn Meal. I stored it over night in a plastic zipper bag, so I jut had to crumble it in the bag tonight. Here’s the list of ingredients and some pictures. I cook often in my iron skillet.


Cornbread and Eggs in a Skillet

1/2 cake of leftover cornbread (or make a fresh cake of cornbread)

2 tablespoons butter

4 or 5 eggs (beaten)



  • Crumble cornbread in a plastic bag (keeps the mess down)
  • Put iron skillet on the stove top on medium heat and melt the butter
  • Once the butter is melted, add the crumbled cornbread and stir
  • Add beaten eggs to the cornbread and cook over medium heat until eggs are cooked thoroughly
  • Serve


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I served this with fresh tomatoes and cucumbers from the garden and a big pot of BBQ chicken cooked in the slow cooker all afternoon.


Siggie - Tami Fox

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About Tami

Tami Fox is a homeschool mom of 6, who in age from 26 to 11. She and her husband have homeschooled for 17 years and have graduated three of their children from their homeschool. They are currently homeschooling 3 boys who are in grades 11, 9, and 6. They use hands-on learning and unit studies to ignite the fire of learning in their children. Tami is a homeschool author and conference speaker. You can contact her by email at Buy her book, Giving Your Children Wings at

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