West Tennessee Corn Bread Recipes

TENNESSEE CORNBREAD

Tennessee Cornbread image

This is spectacular. I got it from McCall's Cooking School Cookbook. I have a hard time getting it out of the pan 'pretty', but even when it comes out in pieces, it's wonderful.

Provided by Bliss

Categories Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons vegetable shortening
2 cups white cornmeal
1/2 cup all-purpose flour (sifted before measuring)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1 egg, beaten

Steps:

Prepare Corn Bread: Heat oven to 350°.
Put butter in 9x5x2 inch loaf pan.
Place in oven to let butter melt.
Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
Add buttermilk and egg to cornmeal-flour mixture.
Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
Set loaf pan aside to cool.
Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
If possible, use a pan with a nonstick finish.
Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
Bake for 1 hour or until a cake tester comes out clean.
Bread should be very light golden brown.
Remove pan from oven and immediately turn bread out onto a breadboard.
Let cool about 5 minute.
and cut into thick slices.
Serve with plenty of butter or honey butter (makes 1 loaf of bread).

Nutrition Facts : Calories 1973.2, Fat 41.7, SaturatedFat 20.1, Cholesterol 292.2, Sodium 2989.8, Carbohydrate 360.3, Fiber 19.5, Sugar 125.5, Protein 49

WEST TENNESSEE CORN BREAD

West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

WEST TENNESSEE CORN BREAD

West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

WEST TENNESSEE CORN BREAD

West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

CORN BREAD

Corn Bread image

I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 large egg, beaten
4 tablespoons butter, melted

Steps:

Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :

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