Dixie Corn Bread Recipes

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot, prepared skillet.
• Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
• * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot prepared skillet.
• Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.

Steps:

• In a large pot or deep fryer, heat your preferred oil to deep fry with to approximately 350 degrees F.
• In a mixing bowl, sift together the flour, baking powder, salt, and sugar.
• In a separate bowl, combine beaten eggs, milk, and butter.
• Whisk egg mixture into dry ingredients; stir in corn last.
• Drop by tablespoonfuls into hot oil; deep fry about 5 minutes, or until fritters are golden brown.
• Sprinkle with icing sugar and serve as soon as possible; best when served very warm.

Steps:

• Crumble cornbread into large bowl. Do not use cornbread mix (such as Jiffy) because it has sugar. Some mixes do not have sugar and those are fine.
• Put onions and celery into microwave-safe dish with 1/2 cup Chicken broth. Cook vegetables until softened - approx.6-8 minutes.
• Pour vegetables into cornbread bowl. Add sausage, sage and chicken,if using. Sometimes it's easiest to use your hands and mix, making sure all the ingredients mix together.
• Stir in cream of chicken soup. Slowly adding broth as you stir.
• The cornbread will beging to soak up the broth, so let it rest a bit in between adding all the broth. The final consisitency should be very soupy.
• Add salt and fresh ground pepper to taste.
• Refrigerate overnight if you have time - the flavors will meld and create a tastier dressing. Add more broth as needed if it has thickened. It still needs to be soupy or it will be too dry once it is cooked.
• Pour into lightly greased 9 x 12 baking dish. I usually have enough to fill another 9 x 9 baking dish, as well. Bake at 375*, covered, removing foil last 10 minutes so it is golden brown on top - usually 45 minute - 1 hour. You want it to be very moist even after it is baked so do not overcook.
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