1/1 Photo of Tennessee Cornbread
1 hr 20 mins
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.
My Private Note
Units: US | Metric
- 1Prepare Corn Bread: Heat oven to 350°.
- 2Put butter in 9x5x2 inch loaf pan.
- 3Place in oven to let butter melt.
- 4Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
- 5Add buttermilk and egg to cornmeal-flour mixture.
- 6Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
- 7Set loaf pan aside to cool.
- 8Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
- 9Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
- 10This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
- 11If possible, use a pan with a nonstick finish.
- 12Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
- 13Bake for 1 hour or until a cake tester comes out clean.
- 14Bread should be very light golden brown.
- 15Remove pan from oven and immediately turn bread out onto a breadboard.
- 16Let cool about 5 minute.
- 17and cut into thick slices.
- 18Serve with plenty of butter or honey butter (makes 1 loaf of bread).
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Nutritional Facts for Tennessee Cornbread
Serving Size: 1 (984 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1973.2
- Calories from Fat 375
- Total Fat 41.6 g
- Saturated Fat 20.1 g
- Cholesterol 292.1 mg
- Sodium 2989.8 mg
- Total Carbohydrate 360.2 g
- Dietary Fiber 19.5 g
- Sugars 125.5 g
- Protein 49.0 g