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