“My husband never liked corn bread until I started making this recipe — then he’d eat half of it.”
— Betty K., Elizabethton, Tennessee
Preparation time: 10 minutes
Cooking time: 20 minutes
You Will Need
1/4 cup mayonnaise*
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
What to Do
1. In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder, and salt; add to egg mixture and beat just until combined.
2. Grease an ovenproof 6-inch skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425°F for 18-20 minutes or until a toothpick inserted near the center comes out clean.
*Editor’s note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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