Best Tennessee Cornbread Recipes

AUNT MARCIA'S TENNESSEE SWEET CORNBREAD

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

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).

TENNESSEE CORNBREAD SALAD

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.

TENNESSEE CORNBREAD SALAD

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%.