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West Tennessee Cornbread

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

Ingredients

  • 1 large egg, room temperature
  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

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

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