Tennessee Cornbread

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition


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


Most Helpful

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.

HappyMommy1422 July 26, 2004

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!

Bobtail June 26, 2004

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