West Tennessee Corn Bread
Total TimePrep/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 in the center comes out clean.
Editor's NoteReduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts1 slice: 659 calories, 33g fat (5g saturated fat), 117mg cholesterol, 1106mg sodium, 80g carbohydrate (26g sugars, 5g fiber), 10g protein.
Jul 9, 2014
Very moist and delicious! I like that it is a 2 serving recipe , just right for my hubby and me.
Jun 18, 2014
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!
Mar 10, 2014
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.
Nov 4, 2013
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.
Dec 8, 2009
I am gluten intolerant and this recipe is great. Thanks for sharing!
Sep 24, 2009
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!!
Sep 11, 2009
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!
Sep 9, 2009
If that's not how to make cornbread, How is it made then?
Sep 8, 2009
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.
Sep 8, 2009
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.
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