Recipe Database
Dollywood’s Cornbread
Dollywood’s Cornbread
2 cups self-rising cornmeal (white or yellow)
2 eggs
1 1/2 cups milk or buttermilk
¼ cup melted butter or shortening

Preheat oven to 400 degrees. Pour the cornmeal into a bowl, stir in the milk (the batter should be on the thin side), then the egg (well beaten). Beat briskly a couple of minutes, stir in the melted butter or shortening. Place in preheated oven for about 30 minutes.

This recipe presented by Dollywood Chef Marty Seagins.