Dixie Corn Bread
- Reviews 11
Ready In: 35 mins
Serves: 6-8
Yields: 1 cast iron skillet
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off