Best West Tennessee Corn Bread Recipes

TENNESSEE CORNBREAD

Tennessee Cornbread image

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

Ingredients

2 tablespoons butter or 2 tablespoons vegetable shortening
2 cups white cornmeal
1/2 cup all-purpose flour (sifted before measuring)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1 egg, beaten

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

BUTTERY CORNBREAD

Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

COWBOY CORNBREAD

Cowboy Cornbread image

This cornbread is richer and sweeter than others I've tried, and especially luscious alongside ham and beans. -Karen Ann Bland, Gove, Kansas

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2 cups biscuit/baking mix
1 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup butter, melted
1 cup half-and-half cream

Steps:

In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan., Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.

Nutrition Facts : Calories 345 calories, Fat 21g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 532mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

AUNT MARCIA'S TENNESSEE SWEET CORNBREAD

Aunt Marcia's Tennessee Sweet Cornbread image

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

Ingredients

1 c yellow cornmeal
1 c flour
1/2 c sugar
4 Tbsp baking powder
1 tsp salt
2 eggs
1 c milk
1/4 c vegetable oil

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!