Tennessee Corn Bread

2 from 3 ratings

"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 BuckSee all corn bread recipes.

Servings

servings

Ingredients

1 cup corn meal
1 cup all-purpose flour
1 teaspoon salt
4 teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoon 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.)