2.5
2 ratings

Tennessee Corn Bread

Tennessee Corn Bread
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Warm cornbread, smothered in butter- who could possibly resist?

"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.

Notes

*Note: Smidgen. An elastic Southern measurement meaning anywhere from a few grains to a teaspoonful.

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.)

Nutritional Facts
Servings9
Calories Per Serving169
Total Fat5g7%
Sugar2gN/A
Saturated2g12%
Cholesterol45mg15%
Protein5g10%
Carbs26g9%
Vitamin A51µg6%
Vitamin B120.2µg3.5%
Vitamin D0.6µg0.1%
Vitamin E0.2mg1.2%
Vitamin K0.4µg0.5%
Calcium190mg19%
Fiber1g4%
Folate (food)15µgN/A
Folate equivalent (total)105µg26%
Folic acid53µgN/A
Iron2mg10%
Magnesium13mg3%
Monounsaturated1gN/A
Niacin (B3)2mg9%
Phosphorus277mg40%
Polyunsaturated0.5gN/A
Potassium89mg3%
Riboflavin (B2)0.2mg13.3%
Sodium188mg8%
Thiamin (B1)0.2mg14.8%
Trans0.1gN/A
Zinc0.4mg2.9%