Best Dixie Cornbread Recipes

Aunt Jemima Dixie Cornbread image

Provided by Megohm

Categories Breads

Time 32m

Yield 8 serving(s)

Number Of Ingredients 7

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

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.

Authentic Southern Cornbread Dressing from Dixie image

Provided by Queen B

Categories Grains

Time 1h45m

Yield 1 1/2 9 x 12 casseroles, 12-14 serving(s)

Number Of Ingredients 11

5 -6 cups of cooked unsweetened cornbread, equal to 1 9 x 11 pan
1 1/2 bunches green onions, finely chopped
1 yellow onion, finely chopped
6 stalks celery, finely chopped
1 (8 ounce) can cream of chicken soup (I know, but it works)
1 lb cooked sausage, pulsed to fine crumbles in food processor (not sage)
8 -10 leaves finely minced fresh sage
7 -8 cups chicken broth, homemade is even better
2 cups shredded chicken meat (optional)
salt
fresh ground pepper

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.
.

Nutrition Facts : Calories 164.7, Fat 11.5, SaturatedFat 3.6, Cholesterol 29.8, Sodium 839.6, Carbohydrate 4.5, Fiber 0.8, Sugar 1.6, Protein 10.3

Dixie Cornbread Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

1-1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons of bacon drippin's or melted real butter
1 tablespoon solid vegetable shortening

Steps:

Preheat oven to 450.
In a 10-inch cast iron skillet, add a tablespoon of shortening and preheat.
Sift together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.
Pour into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.
Serve warm with butter.