West Tennessee Corn Bread Recipes

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WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 egg
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. , Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 659 calories, Fat 33g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1106mg sodium, Carbohydrate 80g carbohydrate (26g sugars, Fiber 5g fiber), Protein 10g protein.

SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWESTERN CORN BREAD



Southwestern Corn Bread image

I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. -Tena Edyvean of Rapid City, South Dakota

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Steps:

  • Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate, Fiber 3g fiber), Protein 10g protein.

TENNESSEE CORNBREAD



Tennessee Cornbread image

This is spectacular. I got it from McCall's Cooking School Cookbook. I have a hard time getting it out of the pan 'pretty', but even when it comes out in pieces, it's wonderful.

Provided by Bliss

Categories     Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons vegetable shortening
2 cups white cornmeal
1/2 cup all-purpose flour (sifted before measuring)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1 egg, beaten

Steps:

  • Prepare Corn Bread: Heat oven to 350°.
  • Put butter in 9x5x2 inch loaf pan.
  • Place in oven to let butter melt.
  • Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
  • Add buttermilk and egg to cornmeal-flour mixture.
  • Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
  • Set loaf pan aside to cool.
  • Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
  • Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
  • This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
  • If possible, use a pan with a nonstick finish.
  • Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
  • Bake for 1 hour or until a cake tester comes out clean.
  • Bread should be very light golden brown.
  • Remove pan from oven and immediately turn bread out onto a breadboard.
  • Let cool about 5 minute.
  • and cut into thick slices.
  • Serve with plenty of butter or honey butter (makes 1 loaf of bread).

Nutrition Facts : Calories 1973.2, Fat 41.7, SaturatedFat 20.1, Cholesterol 292.2, Sodium 2989.8, Carbohydrate 360.3, Fiber 19.5, Sugar 125.5, Protein 49

WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

Make and share this West Tennessee Corn Bread recipe from Food.com.

Provided by FLUFFSTER

Categories     Breads

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 egg
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Directions:
  • In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined.
  • Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 543, Fat 21.6, SaturatedFat 3.6, Cholesterol 114.6, Sodium 1151, Carbohydrate 81.4, Fiber 4.5, Sugar 28.9, Protein 9.4

WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

WEST TENNESSEE CORN BREAD



West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

1 egg
¼ cup mayonnaise*
¼ cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
¼ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 83.1 g, Cholesterol 104.7 mg, Fat 32.6 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 5.4 g, Sodium 1080.4 mg, Sugar 28.1 g

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