Dixie Cornbread Recipes

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AUNT JEMIMA DIXIE CORNBREAD

I found this from the Aunt Jemima Cornmeal website and I've used it several times. It's quite tasty, especially if you're not in the mood for sweet cornbread. :D Bacon drippings definitely MAKE this cornbread.

Provided by Megohm

Categories     Breads

Time 32m

Yield 8 serving(s)

Number Of Ingredients 7



Aunt Jemima Dixie Cornbread image

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.

2 tablespoons vegetable shortening or 2 tablespoons drippings
1 1/2 cups white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg

DIXIE CORN BREAD

This recipe comes from the Aunt Jemima website. It is just the southern style that I have been scouring the web for. My mother's family is from Georgia so even tho I'm a yankee I grew up on real southern cookin! They are all gone now and I never got their cornbread recipe and I've got a cravin'! Tomorrow I will be making this cornbread.

Provided by Chef Caro

Categories     Breads

Time 35m

Yield 1 cast iron skillet, 6-8 serving(s)

Number Of Ingredients 7



Dixie Corn Bread image

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.

Nutrition Facts : Calories 206.4, Fat 6.9, SaturatedFat 2.1, Cholesterol 34.3, Sodium 705.7, Carbohydrate 30.3, Fiber 2.3, Sugar 4.2, Protein 6.6

2 tablespoons vegetable shortening or 2 tablespoons fat drippings
1 1/2 cups quaker or aunt jemima white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 large egg

DIXIE SOUR CREAM CORNBREAD

Make and share this Dixie Sour Cream Cornbread recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Quick Breads

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 5



Dixie Sour Cream Cornbread image

Steps:

  • Mix all ingredients and blend well. Heat oven at 350 degrees F and bake mixture in greased baking pan until brown. Served 5-6.

Nutrition Facts : Calories 363.5, Fat 24.8, SaturatedFat 8.1, Cholesterol 136.5, Sodium 89.9, Carbohydrate 29.9, Fiber 2.9, Sugar 4, Protein 8.3

1 cup cornmeal (self rising)
1 (8 ounce) can corn (creamed)
1 (8 ounce) container sour cream
1/4 cup cooking oil
3 eggs (beaten)

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