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."
photo by tsuskiko photo by tsuskiko
photo by tsuskiko
photo by tsuskiko photo by tsuskiko
photo by Just_Ducky!! photo by Just_Ducky!!
photo by Just_Ducky!! photo by Just_Ducky!!
Ready In:
1 cast iron skillet




  • 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.

Questions & Replies

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  1. Delicious corn bread, just the way it's supposed to be, with corn meal the main ingredient, not flour like so many on here seem to be. I made a pot of Hoppin' John and then this recipe into muffins and it was the best dinner. Only change I made was I added a tbsp of maple syrup for a just a hint of sweetness and because I love maple with corn bread :). Thanks for the awesome recipe Chef Caro!
  2. Oh my, this is like a little piece of heaven!! I've never made corn bread this way before but I'm never going back to the old standby! Thank you for sharing : )
  3. This cornbread recipe was awesome. I didn't put any eggs. Added some agave and it became the best cornbread ever.
  4. This recipe made a delicious corn bread with a denser texture as old timey corn bread used to be . I made it with Quaker corn meal as I always have it on hand for use as a coating for fish or corn meal mush. I sprayed the skillet with baking spray, added a teaspoon of melted bacon grease to the skillet, poured in the batter, and baked it at 425 degrees. I don't know that I will always use the bacon grease because spraying the pan is all that is actually needed, but bacon helps with the flavor. The recipe is southern corn bread as it requires no sugar and needs no sugar. Thanks for sharing. This is a keeper.
  5. Very good! We happened to have a lot of cornmeal in the house so I used that instead of a pre-mix. Had to add about 1/4 C more cornmeal to get texture right. Also made the buttermilk from scratch using apple cider because I was out of white vinegar-and then my fiancee didn't know I had already added the vinegar, he added juice from a hand squeezed lemon. I was very concerned about that but had to proceed anyway. <br/><br/>Because we like spicey stuff, I added about 3 TBS of a gingery habanero sauce to the mix. <br/>Beyond delicous. Didn't even catch the heat of the habanero sauce! I topped it with some agave nector to give the top a nice sheen. Beyond awesome!



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