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."
photo by Bobtail
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
- 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
directions
- 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).
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Reviews
-
This is pretty much how my family (in Tennessee) has made cornbread for years. You can use cornmeal mix and cut down on prep time. Just a note though - use a well seasoned cast iron skillet. It will not have the same texture if you don't. And if the skillet is well seasoned, you don't have to worry about the cornbread sticking. I typically use brown sugar (just a couple of tablespoons) and bacon grease sted of butter. I think it makes it crispier. -
I looked at Bliss' recipes when I saw her post about how to get people to try her recipes. I saw that this was posted on my birthday and I already had it in my cookbook, so I decided to try it and am very glad I did. This is a delicious cake cornbread. I followed the recipe exactly except I cooked it in my old cast iron skillet. As recommended, I melted extra butter and shortening (used this combination to prevent burning) in the skillet so that when you poured the mix into the skillet, the butter and shortening pooled up around the sides and a little over the edges. I cooked it for 35-45 minutes. It did not stick at all! I cut it into wedges and it came out beautifully! It will be a repeat performance at my home!
RECIPE SUBMITTED BY
Bliss
United States
The little cutie here is Martha, the sweet lady I was blessed to have worked with for two years. Martha passed away on 12/3/08. Martha and I would ride endlessly during the holidays, and she would sing carols and laugh and just enjoy it so much. I know this holiday season, she will be with her brother, son and mother and finally be "home". Martha, I still love you more.
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I'm a simple girl, born of good stock. I'm the mamma of two spoiled tuxedo cats: Beauregard and Patches (the one who's been drinking eggnog). They love cuddling together, and this picture is taken on my hall steps.
I'm a firm believer in LOA. I need to get more dedicated to daily practice. Below is a film that explains it, and is wonderful. I highly recommend it.
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This is Beau enjoying his computer. He's quite good at deleting messages, making the desktop disappear (as is his brother). Their path to the window is over my keyboard.
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This is Patches, planning his strategy to keep me awake, but cuddling his sock baby and trying to be cute to throw me off.
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Beau works a long week. He's relaxing finally, after a beer.
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BTW, "mnhj" means "I just walked across our keyboard once again and left you a present."
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I'm trying to figure out my new rating system. As of 10/1/06, this is how I'll rate recipes. I will be changing some previous reviews.
5*~~Outstanding recipe--the best of the best here.
4*~~Something I find delicious; will make often; would serve to guests.
3*~~Something I might fix again; enjoyed; needed something added before I try again
2*~~Something I could finish, but would never try again, regardless of additions or subtractions
1*~~Could not finish it; would not even make possums suffer with this (I haven't found many of these--only one of my own that I grabbed from the internet!!)
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