2.75
4 ratings

Tennessee Corn Bread

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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.)