Tennessee Corn Bread Recipe
Daily Value: 9%
|Folic Acid (B9)||69µg||17%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
"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.
- 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
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.)
Adapted from "The Stag at Ease" by Marian Squire (The Caxton Printers, Ltd., 1938)Servings: 9
Notes and Substitutions:
*Note: Smidgen. An elastic Southern measurement meaning anywhere from a few grains to a teaspoonful.