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West Tennessee Corn Bread Recipe

West Tennessee Corn Bread Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 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 mixing 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 slice: 659 calories, 33g fat (5g saturated fat), 117mg cholesterol, 1106mg sodium, 80g carbohydrate (26g sugars, 5g fiber), 10g protein.

Reviews for West Tennessee Corn Bread

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Reviewed Jul. 9, 2014

"Very moist and delicious! I like that it is a 2 serving recipe , just right for my hubby and me."

Reviewed 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!"

Reviewed 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."

mitzy white
Reviewed 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."

Reviewed Dec. 8, 2009

"I am gluten intolerant and this recipe is great.  Thanks for sharing!"

Reviewed 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!!"

Reviewed 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!"

Reviewed Sep. 9, 2009

"If that's not how to make cornbread, How is it made then?"

Reviewed 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."

Reviewed 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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