WEST TENNESSEE CORN BREAD
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 Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large 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° for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 659 calories, Fat 33g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1106mg sodium, Carbohydrate 80g carbohydrate (26g sugars, Fiber 5g fiber), Protein 10g protein.
TENNESSEE CORNBREAD
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
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
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
TENNESSEE CORNBREAD SALAD
Make and share this Tennessee Cornbread Salad recipe from Food.com.
Provided by Mrs. Hughes
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crumble half the cornbread into bottom of large serving bowl.
- In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
- Spoon half of mixture over cornbread.
- Stir together mayonnaise and pickle juice.
- Spread half the dressing over vegetables.
- Repeat layers.
- Garnish as desired.
- Cover tightly and chill 2 to 3 hours before serving.
Nutrition Facts : Calories 389.6, Fat 26.2, SaturatedFat 6.8, Cholesterol 30.8, Sodium 865.4, Carbohydrate 32.4, Fiber 4.6, Sugar 7.4, Protein 7.3
WEST TENNESSEE CORN BREAD
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
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
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