Best 4 Dixie Corn Bread Recipes
**Dixie Cornbread: A Southern Delight with a Twist**
Dixie Cornbread is a delectable Southern delicacy that has been passed down through generations. This classic dish is a staple at gatherings and celebrations, and its unique flavor and texture have made it a beloved favorite. Made with simple ingredients like cornmeal, flour, sugar, baking powder, salt, eggs, buttermilk, and butter, this cornbread has a slightly sweet and savory taste with a tender, crumbly interior and a crispy golden crust. In this article, we bring you a collection of Dixie Cornbread recipes that explore different variations and add exciting twists to this timeless classic. From traditional to modern interpretations, these recipes offer a range of options to suit every taste and preference. Whether you prefer a classic Southern-style cornbread, a healthier version with whole wheat flour, a spicy kick with jalapeños, or a sweet treat with cornbread muffins, we have something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect Dixie Cornbread.
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
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.
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
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
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
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
AUTHENTIC SOUTHERN CORNBREAD DRESSING FROM DIXIE
As any Southern girl will tell you, Real Southern Cornbread dressing is NOT ever used for stuffing or made with white bread! After perusing the very few Cornbread Dressings on the 'Zaar, I wanted to post this one for those wanting the "real deal"! This recipe is a combination of my mother's family recipe and the recipe of my cousin who lived in New Orleans. I have tweaked it over the years and this is the result. No matter where we go for Thanksgiving or Christmas, people always ask me to bring my dressing. It always gets raves and I'm always asked for my recipe. The men in my family won't eat any other kind. That said, I hope you enjoy it, too!
Provided by Queen B
Categories Grains
Time 1h45m
Yield 1 1/2 9 x 12 casseroles, 12-14 serving(s)
Number Of Ingredients 11
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
Tips:
- Use fresh cornmeal. Fresh cornmeal has a better flavor and texture than older cornmeal. If you can't find fresh cornmeal, you can substitute all-purpose flour, but the cornbread will not have as good of a flavor.
- Use buttermilk. Buttermilk helps to make the cornbread moist and tender. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix the batter just until the ingredients are combined.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread to rise and brown properly. Preheat the oven to 400 degrees Fahrenheit before baking the cornbread.
- Let the cornbread cool before serving. Letting the cornbread cool for a few minutes before serving will help it to set and make it easier to slice.
Conclusion:
Dixie cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's perfect for potlucks, picnics, and barbecues. With its slightly sweet and savory flavor, Dixie cornbread is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy side dish, give Dixie cornbread a try. You won't be disappointed!
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