2 ratings

Tennessee Corn Bread

October 18, 2017

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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.

Servings

169

Calories Per Serving

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%