- 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.
Reviews for West Tennessee Corn Bread
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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!