Tennessee Corn Bread Recipe

Jun 15, 2012 @ 10:02 AM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 171
Daily Value: 9%
Servings: 9

Balanced
Vegetarian, Sugar-Conscious

Fat	5g	8%
Saturated	3g	13%
Trans	0g	0%
Carbs	26g	9%
Fiber	1g	4%
Sugars	2g	0%
Protein	5g	10%
Cholesterol	51mg	17%
Sodium	449mg	19%
Calcium	191mg	19%
Magnesium	14mg	3%
Potassium	92mg	3%
Iron	2mg	10%
Zinc	0mg	3%
Vitamin A	220IU	4%
Thiamin (B1)	0mg	15%
Riboflavin (B2)	0mg	13%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	3%
Folic Acid (B9)	69µg	17%
Vitamin B12	0µg	4%
Vitamin D	1µg	0%
Vitamin E	0mg	1%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

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Veer/Natalia Mylova

"If you wish, you may get up a recipe for 'Southern Corn Bread' for your book, as I am very keen about it with honey... [Also], you will notice that no mention is made of sugar. If you wish to be arbitrary about it, you may add a smidgin* — but not enough to sweeten the finished product. We do not go on record as sponsoring sugar in corn bread or biscuits."

— Frank Buck

See all corn bread recipes.

INGREDIENTS

1 cup corn meal
1 cup all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted, plus more to taste

DIRECTIONS

Preheat the oven to 375 degrees.

Sift the dry ingredients into a large bowl. Stir in enough milk to make a very stiff batter. (The eggs and shortening will thin it.) Add the eggs and beat well. Lastly, beat in the melted butter.

Transfer to a 9-by-5-inch nonstick loaf pan. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. (It should be a nice light brown on top, with a deeper brown crust about the edges.)