TENNESSEE CORNBREAD RECIPES

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
• Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
• Pour hot butter into batter, stirring until blended. Pour batter into pan.
• Bake at 425° for 30 minutes or until golden brown. Cool.
• Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
• Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
• Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
• Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
• *1 tablespoon dried rubbed sage may be substituted for fresh sage.
• Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.