West Tennessee Corn Bread Recipe
- 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
- 1. 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.
- 2. 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.
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.
Reviews for West Tennessee Corn Bread
"Very moist and delicious! I like that it is a 2 serving recipe , just right for my hubby and me."
"Delicious!! My Husband and I loved this corn bread. I made it just as it said to except for doubling it and baking it in a 9 inch cast iron pan. We will be enjoying this often!"
"Ok, ladies. I grew up in Memphis (that's as WEST Tennessee as you can get,) and I can truthfully say I never knew there was or was NOT a West TN way to make cornbread. Everyone's different and cornbread is the same way. Like anything else, there are always variations on old recipes and cornbread has been around for ages so it qualifies. As for this recipe, it turned out a little dry for my taste. I'll have to try to make some changes."
"I made this to go with our beef stew for last night's dinner. I like the fact that it is good for 2 people. I baked it as 6 large muffins reducing the times by half. We found it a bit dry but tasty. I will try again reducing the baking time next time. I had one this morning it was still good & will have the last two with my homemade soup for lunch. I did not notice that it was gluten free. I will make some for our annual bake sale! I agree that some people are too stuck in their ways. Change is good once in a while."
"I am gluten intolerant and this recipe is great. Thanks for sharing!"
"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!!"
"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!"
"If that's not how to make cornbread, How is it made then?"
"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."
"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."
"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"
"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"
"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."
"It's hard to believe there is no flower"
"Wow this recipe has so many calories per serving"