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West Tennessee Corn Bread

 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
2 ServingsPrep/Total Time: 30 min.


  • 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.
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.