West Tennessee Corn Bread Recipe

West Tennessee Corn Bread RecipePhoto by: Taste of Home West Tennessee Corn Bread Recipe Rating 5

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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

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West Tennessee Corn Bread Recipe
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings
    •
10 20 30

Ingredients

  • 1 egg
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon vegetable oil
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  • 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 near the center comes out clean. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 659 calories, 33 g fat (5 g saturated fat), 117 mg cholesterol, 1,106 mg sodium, 80 g carbohydrate, 5 g fiber, 10 g protein.

Originally published as West Tennessee Corn Bread in Reminisce Extra June 2002, p52

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Reviews for West Tennessee Corn Bread (11)

West Tennessee Corn Bread Recipe

West Tennessee Corn Bread

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Reviewed on Dec. 08, 2009 by BTrice

I am gluten intolerant and this recipe is great.  Thanks for sharing!


Reviewed on Sep. 24, 2009 by pledford

Don't knock it until you try it. This is the best cornbread I've eaten in years. I did decrease the sugar in half. Will make this again for sure!!


Reviewed on Sep. 11, 2009 by pemawacc

Wow, ladies! How critical you are! No, it is not a typical cornbread recipe, but that is the purpose of new recipes: to try something new. As to the debate on yellow cornmeal not being southern; in Texas (which is about as south as you get get), it is a matter of preference. Lighten Up!


Reviewed on Sep. 09, 2009 by poochie123

If that's not how to make cornbread, How is it made then?


Reviewed on Sep. 08, 2009 by grammaberr

I agree with these ladies and add one other thing. YELLOW CORN MEAL JUST AIN'T SOUTHERN. Dh's grandfather owned his own gristmill, he said yellow corn was only for animal feed.


Reviewed on Sep. 08, 2009 by richlinKy

This type of cornbread is more like the flavor and texture of a muffin.  I consider it more of a cake and not real cornbread.

 


Reviewed on Sep. 08, 2009 by crazyotto

Agree with Carol,no sugar,or mayo,and you made more then two servings so you could dunk some cornbread with the rest of the buttermilk


Reviewed on Sep. 08, 2009 by marjie53

I grew up in West Tennessee and agree with Carol. That is not the way we make cornbread here. Some folks do add a little sugar but the true cornbread eaters make it just as Carol described - with old fashioned buttermilk and no sugar or mayo. M Miller


Reviewed on Sep. 08, 2009 by CarolTidwell

Grew up in West Tennessee, not the way we make cornbread there. Real West Tenn. cornbrean has neither sugar or mayo...just good old fashioned buttermilk.


Reviewed on Sep. 08, 2009 by nadino351

It's hard to believe there is no flower

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