Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Tenn. Corn Bread




Source of Recipe


Family


List of Ingredients




2 eggs , well beaten
1 cup buttermilk
1/2 cup milk
1 cup white cornmeal
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
about 1/2 cup water
butter or margerine for frying

Recipe



Combine all ingredients in order listed. Adding just enoughr water to ge batter that is like pancake batter---pourable but not too thin. Melt a generous amount of butter on griddle or in a large skillet over medium heat.
Pour out btter to create 4 " cake. Fry until light brown. Turn and fry the other side, adding butter if necessary. Continue until all batter is used. Serve immediately--topped with pats of butter.
makes 12.