AUNT MARCIA'S TENNESSEE SWEET CORNBREAD
When I was 18, my mother gave me my first cookbook and this is one of the first recipes that I wrote on one of the blank pages. My Aunt Marcia makes the best cornbread in the world. It is even better the next day (if there is any left) crumbled up in a glass of cold buttermilk. Because I grew up in the southwest and only...
Provided by Sherry Blizzard
Categories Other Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425F. Generously oil a cast iron skillet.
- 2. Mix first 5 ingredients together in a bowl.
- 3. Add the remaining 3 ingredients and mix well. (If you want to add jalapenos, green chile or bacon bits, do so now).
- 4. Pour into the cast iron skillet.
- 5. Bake 20-25 minutes. Remove from oven. Serve each slice with lots of butter!
TENNESSEE CORNBREAD
This is spectacular. I got it from McCall's Cooking School Cookbook. I have a hard time getting it out of the pan 'pretty', but even when it comes out in pieces, it's wonderful.
Provided by Bliss
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Prepare Corn Bread: Heat oven to 350°.
- Put butter in 9x5x2 inch loaf pan.
- Place in oven to let butter melt.
- Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
- Add buttermilk and egg to cornmeal-flour mixture.
- Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
- Set loaf pan aside to cool.
- Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
- Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
- This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
- If possible, use a pan with a nonstick finish.
- Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
- Bake for 1 hour or until a cake tester comes out clean.
- Bread should be very light golden brown.
- Remove pan from oven and immediately turn bread out onto a breadboard.
- Let cool about 5 minute.
- and cut into thick slices.
- Serve with plenty of butter or honey butter (makes 1 loaf of bread).
Nutrition Facts : Calories 1973.2, Fat 41.7, SaturatedFat 20.1, Cholesterol 292.2, Sodium 2989.8, Carbohydrate 360.3, Fiber 19.5, Sugar 125.5, Protein 49
TENNESSEE CORNBREAD SALAD
Make and share this Tennessee Cornbread Salad recipe from Food.com.
Provided by Mrs. Hughes
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crumble half the cornbread into bottom of large serving bowl.
- In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
- Spoon half of mixture over cornbread.
- Stir together mayonnaise and pickle juice.
- Spread half the dressing over vegetables.
- Repeat layers.
- Garnish as desired.
- Cover tightly and chill 2 to 3 hours before serving.
Nutrition Facts : Calories 389.6, Fat 26.2, SaturatedFat 6.8, Cholesterol 30.8, Sodium 865.4, Carbohydrate 32.4, Fiber 4.6, Sugar 7.4, Protein 7.3
TENNESSEE CORNBREAD SALAD
How to make Tennessee Cornbread Salad
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- PREPARE and bake cornbread as directed on package. Cool 1 hour or until completely cooled.
- COOK bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble.
- CRUMBLE half of cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, bell pepper, onions, pickles and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread.
- COMBINE mayonnaise and reserved pickle liquid in small bowl; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing. Cover tightly; refrigerate 2 to 3 hours before serving.
- Nutritional Information Per Serving:
- Serving Size (1/8), Calories 450 (Calories from Fat 310), Total Fat 35g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 970mg, Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 4g), Protein 8g; Percent Daily Value*: Vitamin A 10%, Vitamin C 60%, Calcium 2%, Iron 2%.
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