Tennessee Corn Bread
Oct 18, 2017 | 1:14 pm
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.
9
Servings
169
Calories Per Serving
Deliver Ingredients
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
Total Fat
5g
7%
Sugar
2g
N/A
Saturated Fat
2g
12%
Cholesterol
45mg
15%
Protein
5g
10%
Carbs
26g
9%
Vitamin A
51µg
6%
Vitamin B12
0.2µg
3.5%
Vitamin D
0.6µg
0.1%
Vitamin E
0.2mg
1.2%
Vitamin K
0.4µg
0.5%
Calcium
190mg
19%
Fiber
1g
4%
Folate (food)
15µg
N/A
Folate equivalent (total)
105µg
26%
Folic acid
53µg
N/A
Iron
2mg
10%
Magnesium
13mg
3%
Monounsaturated
1g
N/A
Niacin (B3)
2mg
9%
Phosphorus
277mg
40%
Polyunsaturated
0.5g
N/A
Potassium
89mg
3%
Riboflavin (B2)
0.2mg
13.3%
Sodium
188mg
8%
Thiamin (B1)
0.2mg
14.8%
Trans
0.1g
N/A
Zinc
0.4mg
2.9%