Best 6 West Tennessee Corn Bread Recipes
In the heart of West Tennessee, a culinary treasure awaits—a symphony of flavors called cornbread. This iconic dish, deeply rooted in the region's history and culture, is a delectable journey through time and tradition. From the classic Buttermilk Cornbread, with its golden crust and fluffy interior, to the indulgent Sweet Cornbread, bursting with the goodness of sugar and honey, each recipe holds a unique story. Discover the secrets behind the savory Spoonbread, a delightful union of cornmeal, bacon, and cheese, perfect for a hearty breakfast or side dish. Embark on a taste adventure with the zesty Jalapeno Cornbread, where a hint of spice awakens your palate. And for those seeking a gluten-free delight, the Gluten-Free Cornbread offers a delightful alternative, ensuring everyone can savor the magic of West Tennessee cornbread.
Let's cook with our recipes!
AUNT MARCIA'S TENNESSEE SWEET CORNBREAD
When I was 18, my mother gave me my first cookbook and this is one of the first recipes that I wrote on one of the blank pages. My Aunt Marcia makes the best cornbread in the world. It is even better the next day (if there is any left) crumbled up in a glass of cold buttermilk. Because I grew up in the southwest and only...
Provided by Sherry Blizzard
Categories Other Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425F. Generously oil a cast iron skillet.
- 2. Mix first 5 ingredients together in a bowl.
- 3. Add the remaining 3 ingredients and mix well. (If you want to add jalapenos, green chile or bacon bits, do so now).
- 4. Pour into the cast iron skillet.
- 5. Bake 20-25 minutes. Remove from oven. Serve each slice with lots of butter!
TENNESSEE CORNBREAD
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
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
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
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
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
WEST TENNESSEE CORN BREAD
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
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
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
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
Tips:
- Use fresh cornmeal for the best flavor. If you don't have fresh cornmeal, you can use store-bought cornmeal, but make sure it's finely ground.
- Buttermilk or sour cream will give your cornbread a moist and tender texture.
- If you don't have buttermilk or sour cream, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing will make your cornbread tough.
- Bake the cornbread in a hot oven. This will help it rise and develop a crispy crust.
- Let the cornbread cool for a few minutes before slicing and serving. This will help it hold its shape.
Conclusion:
West Tennessee cornbread is a delicious and versatile dish that can be served with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, moist or crumbly, there's a West Tennessee cornbread recipe out there for you. So next time you're looking for a delicious side dish, give West Tennessee cornbread a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
