I was shocked to not find Shortnin' Bread here. So, here it is, antebellum style, and it sounds delicious. There is no shortening in here, since shortening once referred to any type of cooking fat. The original shortnin' bread, according to some, was a savory cornbread layered with bacon. It is now categorized as a sweet dessert, and encompasses all from Scottish Shortbread to regular sugar cookies. This, however, is one of the original recipes from pre-war Tennessee. I'm sure all "mama's little babies" will love this. Thanks to Margaret Nichol.
My Private Note
Units: US | Metric
- 1Combine flour, cinnamon and nutmeg in a large mixing bowl, mixing well.
- 2Set aside.
- 3Dissolve soda in buttermilk, and set aside.
- 4Combine butter and molasses in a heavy saucepan, and bring to a boil, stirring constantly.
- 5Add flour mixture.
- 6Stir in buttermilk and egg.
- 7Pour into a greased and floured 10 inch iron skillet.
- 8Bake at 350 for 25-30 minutes.
- 9Cool 10 minutes in skillet, then invert onto plate, and cut into wedges.
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Nutritional Facts for Shortnin' Bread, Tennessee Style.
Serving Size: 1 (106 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 437.7
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 7.7 g
- Cholesterol 66.6 mg
- Sodium 451.2 mg
- Total Carbohydrate 75.0 g
- Dietary Fiber 1.2 g
- Sugars 32.3 g
- Protein 6.1 g