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Tennessee Corn Bread

Tennessee Corn Bread


Warm cornbread, smothered in butter- who could possibly resist?

"If you wish, you may get up a recipe for 'Southern Corn Bread' for your book, as I am very keen about it with honey... We do not go on record as sponsoring sugar in corn bread or biscuits."

Frank Buck

See all corn bread recipes.


*Note: Smidgen. An elastic Southern measurement meaning anywhere from a few grains to a teaspoonful.


  • 1 Cup corn meal
  • 1 Cup all-purpose flour
  • 1 Teaspoon salt
  • 4 Teaspoons baking powder
  • 1 Cup milk
  • 2 eggs, beaten
  • 2 Tablespoons butter, melted, plus more to taste

WellTuned by BCBST

Cornbread is a southern favorite and also the state bread of Tennessee. While it’s not unusual for a cornbread recipe to taste more like cake than bread, it doesn’t have to be high in calories, sugar or fat.

Try lightening up your next baking adventure with this healthier take on a southern classic — we think you and your guests will approve.

Tiny Tennessee Town Holds Big Cornbread Cook-Off

Entry must be an original main dish recipe prepared with at least one cup of Martha White® Corn Meal or one package of Martha White® Cornbread Mix using Lodge Cast Iron® cookware.

Highlights and Details

Cornbread may have started out as the humble lunch of those low on bread, but its status has risen exponentially as cornbread enthusiasts up the ante, filling their breads with zesty seasonings, umpteen types of cheese, and more. The grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-Off showcases cornbread batter in delicate pan-fried cakes, topped with a spicy ancho chili and shrimp sauté.

This year's winner, Lori Stephens, who entered her first recipe contest at the age of 8, appears to have a genetic predisposition for creating winning recipes at this cornbread contest &mdash in past years, her mother, brother, and grandmother have all either won first place or were awarded finalist titles.

The festival, which began 12 years ago, was developed to rally hometown pride and to promote the sights, sounds, and people of this small southern community of 3,300. The festival, which features carnival attractions, arts and crafts booths, a road race, the Miss National Cornbread Queen beauty pageant, and a host of other activities, draws more than 40,000 visitors to the town each year.

Steps to Make Cornbread

  1. Mix together cornmeal, flour, salt, baking powder, baking soda, and cornstarch.
  2. Melt butter and mix with sugar and honey. Whisk in 1 egg at a time.
  3. Pour buttermilk into wet egg mixture. Stir in vanilla extract.
  4. Whisk dry ingredients into wet ingredients until just combined.
  5. Pour cornbread batter into a prepared casserole dish and bake for 45-50 minutes.

Tennessee Corn Bread - Recipes

November is Native American Heritage Month. In the Tennessee River Valley, the influences of Native People are everywhere, from the names of the rivers and towns to the complex political and social history of the region. When white adventurers began their explorations as early as 1540, the Native Americans shared food with these early explorers, well in advance of the autumn “thanksgiving” feast with pilgrims in 1621.

As with the Plymouth Pilgrims, one of the great contributions of Native Americans to frontier settlers was the introduction to maize (corn) which would replace wheat flour and other grains more common in Europe in recipes. One of these recipes was for cornbread, traditionally as a Southern tradition. Native Americans were culinary experts using corn as a staple of their diets. From flat breads similar to tortillas to corn bread to porridge of grits, many indigenous recipes were adapted by European settlers to create modern day meals that are considered authentic southern cooking today. Catfish with hush puppies, cornbread and beans, and hoecakes are all contributions from the culture and heritage of Native Americans.

If you are in the Great Smoky Mountains, be sure to stop by the Old Mill to buy fresh ground cornmeal or grits or stop in Townsend at the Great Smoky Mountain Heritage Center to learn how the Cherokee ground corn on giant milling stones.

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Sweet Corn Light Bread

Heat the oven to 350 degrees. Place the shortening in a loaf pan, and place the pan in the preheating oven to allow the shortening to melt and the pan to heat.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking soda and baking powder. Stir in the buttermilk until well-combined. Pour the melted shortening into the batter and stir to combine.

Sprinkle a little cornmeal across the bottom and sides of the hot loaf pan. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Let cool in the pan for about 5 minutes, and then carefully transfer to a wire rack to cool completely. Serve.

Cracklin' Cornbread From 'Heritage'

As Sean Brock says in the introduction to this recipe in his new cookbook, Heritage, the perfect cornbread is the subject of much debate. My mother, who was from the southern Appalachians, always made the distinction between Southern cornbread (made with flour and sugar) and Mountain cornbread (no flour, no sugar), though frequently the sweeter, cakier version is called Northern cornbread. Brock's version is of the no-flour-no-sugar ilk, which is what I grew up on and prefer.

He makes his with Anson Mills Antebellum Coarse Yellow Cornmeal, and if you can wait for it to be delivered, I would whole-heartedly recommend you order just that (otherwise look for another stone-ground cornmeal). He uses buttermilk for tang and a single egg, which leaves it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as well as some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk.

Why I picked this recipe: I can't resist when an extraordinarily gifted chef turns their talents to perfecting the basics.

What worked: This is my kind of cornbread: waxy, savory, with an amazingly crunchy crust.

What didn't: I encountered a few problems along the way to this lovely loaf: First, the minced bacon took about 20 minutes longer to reach a rendered, crispy state than indicated in the recipe (four to five minutes over medium-low heat). I also only got about three tablespoons of bacon grease out of my bacon, though the recipe requires five tablespoons. Finally, probably because I couldn't wait for the Anson Mills cornmeal and used another brand, the coarsely ground corn didn't hydrate fully and resulted in crunchy bits throughout the cornbread.

Suggested tweaks: Just cook the bacon until crispy, disregarding the suggested time. Make up any discrepancy in the amount of bacon grease (which will vary based on the fattiness of your bacon) with canola oil. And plan ahead and order Anson Mills cornmeal.

Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Photographs by Peter Frank Edwards.

Ideal-LIVING Retirement Blog

No recipe collection of any southern cook would be complete without a recipe for cornbread. Cornbread has been around for as long as its main ingredient, and Native Americans learned early in their history how to dry corn and then grind it into meal. The next logical step was to add water and salt, and then cook the batter. The result was a simple prototype for what we today recognize as cornbread. Later, eggs and baking powder were added by early Americans, and milk replaced the water, changing the taste and texture of the final product.

All over the globe, a variation of cornbread can be found wherever corn is grown. Here, the first cornbread was made by Native Americans, who taught the first Europeans to arrive in the New World how to grow corn and how to make it into bread. Because different varieties of corn were grown in the U.S. according to region, the resultant cornbread differed, as well. Yellow corn was grown in the north, white corn in the south, and blue corn in the southwest. But the type of corn used to make cornbread was not the only distinction. Later, different ingredients were added, again, according to region. Early Americans in the north gradually came to add honey or other sweeteners to the dough, while southerners preferred bacon fat or lard. In Mexico and the southwest, green chilies and red peppers were added. Because it is a nutritious, inexpensive meal, cornbread gained popularity during the Civil War, and has become a southern staple since then. Many southern families continue to serve cornbread with every meal, and a popular southern breakfast or snack is cornbread with milk, which is prepared by crumbling the cornbread into a bowl or glass, and then pouring milk over it. The following recipe is a more healthy variation of a traditional southern cornbread:


  • 3 tablespoons canola oil
  • 2 cups yellow or white cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1 ½ cups nonfat milk or nonfat buttermilk


    1. Preheat oven to 450°F. Place the oil in a 9-inch cast-iron skillet or glass baking dish, and transfer to the oven.
    2. Mix cornmeal, baking powder, and salt in a medium-sized bowl. Add egg and milk stir until just combined. Remove the pan from the oven and swirl to evenly coat the bottom and partially coat the sides. Very carefully pour the excess hot oil into the cornbread mixture stir until just blended. Pour the batter into the hot pan.
    3. Bake until the bread is firm in the middle and slightly golden, about 20 minutes. Allow to cool for 5 minutes before slicing. Serve warm.

    Note: You can vary this recipe according to your preferences, adding crumbled bacon or onion bits, or substituting the milk for buttermilk. Also, the bread can be made up to 3 hours in advance. Just wrap it in foil and reheat in a warm oven. Then, serve and enjoy!

    Buttermilk Cornbread

    Yield: 8 servings

    prep time: 15 minutes

    cook time: 30 minutes

    total time: 45 minutes

    So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.


    • 1 1/2 cups cornmeal
    • 1 cup all-purpose flour
    • 1/3 cup sugar
    • 4 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 2 cups reduced fat buttermilk
    • 1 large egg
    • 6 tablespoons unsalted butter, melted and divided


    1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
    2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
    3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
    4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
    5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
    6. Serve warm.

    Did you Make This Recipe?

    Tag @damn_delicious on Instagram and hashtag it #damndelicious.

    Meatless Monday: Tennessee corn pone

    Corn pone is a Southern cornbread cooked in a round skillet or pan.

    Back when vegetarians were considered obscure and eccentric, Laurel Robertson and her friends Carol Flinders and Bronwen Godfrey published “Laurel’s Kitchen.”

    The 1976 “handbook for vegetarian cookery & nutrition” promulgated more than wholesome meatless eating. Through their anecdotal recipes, the women wrote
    about community, slowing down, and countercultural gender roles. They invited more than a million cooks into their literary kitchen, “a sun-splashed room of wood and wicker, copper and crockery, bright colors and curling houseplants,” and helped make vegetarianism mainstream.

    As a kid, I didn’t know any of the history behind the corn pone my mom frequently served. I just liked its crispy corn bread crust and gooey black bean filling. Turns out it was Laurel’s Tennessee Corn Pone.

    When recreating Robertson’s dish, I cut the recipe in half, added cheddar cheese, and used canned black beans instead of the “very juicy cooked and seasoned beans (especially pinto or kidney)” she calls for. Her original directions vaguely state that the beans should be heated “until quite hot.” I translated this to mean “microwave them for a couple of minutes.”

    I don’t usually have buttermilk on hand, so I substitute the real stuff with regular milk and white vinegar, 1 tablespoon of vinegar per cup of milk.

    The cornmeal-milk-egg mixture will appear very liquidy, much thinner than typical cornbread dough since there is no flour in this recipe. To avoid messy spillage when sliding the uncooked corn pone into the oven set the round pan on a baking sheet.

    Recipe adapted from “Laurel’s Kitchen,” by Laurel Robertson, et. al.
    Serves 4

    1 15.5-ounce can black beans
    1/2 cup shredded cheddar cheese
    1 cup cornmeal
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups buttermilk
    1 egg, slightly beaten
    1 tablespoon butter, melted

    Preheat oven to 450 degrees F.

    Open can of black beans and drain about half the liquid. Do not rinse beans. Pour into a bowl and heat beans and remaining liquid for 2 minutes in microwave. Pour beans into a 9-inch round pan and sprinkle cheese on top.

    Mix the cornmeal, baking soda, and salt in a medium sized bowl. Melt the butter and combine with buttermilk and egg. Stir the wet and dry ingredients together until smooth and pour over the warm beans and cheese.

    Bake on the top rack of oven until corn bread is a rich golden color, for about 25 minutes.

    Watch the video: Αυθεντικό αμερικάνικο καλαμποκόψωμο Robertos Kitchen (January 2022).