1 of 2
2 of 2
EG & MC’s Hot Water Cornbread
Slim & Husky’s co-founders Clint Gray, Derrick ‘Mo’ Moore, and E.J. Reed teamed up with Gemaal Pratts of Apertif to answer the call for a quality cocktail experience in North Nashville. After four years in the making, the Southern-inspired tapas and craft cocktail bar EG & MC opened its doors in July, reflecting the team’s appreciation for creative spirits mixed with tasty food in a modern ambiance.
The menu highlights traditional Southern flavors with a focus on innovative small plates that pair well with their signature cocktails. With everything from smoked meats to buttered cabbage, cheese grits to yams, Gray says customers have described the experience as “having your grandma in the kitchen whipping up dinner while your fun auntie is in the living room making everybody drinks.”
The hot water cornbread is one dish that’s available year-round, even as the menu rotates regularly, to highlight as much Southern fare as possible. “As kids we can recall our grandmothers cooking hot water cornbread as a complement to dinner meals,” says Gray. “Most people consider it only to be a complementary item; however ours is created to stand out.”
That means two generous pieces of perfectly bronzed cornbread with blackberry jam spread generously over the top. Gray recommends the dish as a starter, adding that, “It works just as well as an extra fork to ensure no gravy or grits are left on your plates or bowls.” (924 Jefferson St., 615-490-3825; eg-mc.com)
Hot Water Cornbread
Courtesy of Chef Jason Williams, EG & MC
- 1 cup plain white corn meal
- 2 tablespoons self-rising flour
- 1 tablespoon granulated sugar
- 1 teaspoon melted butter
- 1⁄2 cup boiling water
- Vegetable or corn oil for frying Jam/preserves/butter (optional)
- Mix all ingredients together (except water) in a bowl.
- Gradually add water and mix until batter becomes moldable. (Batter should be firm enough to hold its shape.)
- Fry bread in corn or vegetable oil until golden brown.
- Remove bread from oil and serve warm topped with jam, preserves, and/or warm butter.
Note from the chef: This dish was created by African Americans to add substance to meals that were often lacking during a time when items such as fresh milk, eggs, and butter were a luxury most couldn’t afford. All that was needed to produce this item originally was ground cornmeal, hot water, and lard for frying. At EG & MC we are paying homage to our ancestors and celebrating our ability to climb out of those situations through our dishes.
Looking for the full EG & MC experience? Serve with this signature sipper from the bar's incredible cocktail program.
Southern Hospitality
Courtesy of Gemaal Pratts, Co-Owner
- 1 1⁄2 ounces good bourbon
- 3⁄4 ounce lemon
- 3⁄4 ounce vanilla bark syrup
- 1⁄2 ounce banana liqueur Brûléed plantain (optional)
- Mix all ingredients together in a cocktail shaker. Fine strain into a rocks glass filled with ice. Garnish with a candied, brûléed plantain.
