West Tennessee Corn Bread Recipe
- 1 Eggland's Best 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.
Reviews for West Tennessee Corn Bread(12)
Sort By :
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?