Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Dixie Corn Bread
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Servings
- 1.00 cast iron skillet, - serving(s)
Categories
- cornbread
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Dixie Corn Bread brings together 2 tablespoons vegetable shortening or 2 tablespoons fat drippings, 1 1/2 cups quaker or aunt jemima white cornmeal, 3 tablespoons all-purpose flour in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 1 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
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
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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.
Keep Cooking
More Bread Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
