Aunt Jemima Dixie Cornbread Food

DIXIE CORN BREAD

Dixie Corn Bread image

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

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

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

AUNT JEMIMA CORNBREAD

Aunt Jemima Cornbread image

Make and share this Aunt Jemima Cornbread recipe from Food.com.

Provided by armywife516

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup oil
1 cup cornmeal
1 cup flour
3 tablespoons packed brown sugar
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 beaten eggs
sliced cheddar cheese, opional (sandwich cheese is best)
1/2 cup salsa (optional)

Steps:

combined dry ingredients in a large bowl.
combined wet ingredients in a small bowl.
pour wet ingredients into dry and mix.
melt butter in the oven in the 8x8" pan first and coat the pan. Then add once ingredients are mixed, stir and pour into pan. Bake at 425 until lightly golden. About 20-25 minute.
Optional - Pour 1/2 the batter into the pan, lay the cheddar cheese slices on it, carefully spread the salsa over that, then pour in the rest of the batter. Bake the same as above.

GRANDPA'S CORNBREAD

Grandpa's Cornbread image

This recipe was my Grandfathers passed on to me.. It is different from the recipes you find on the bags of cornmeal. Bake a cake of this in a 8" round cast iron skillet and make a pot of Pinto Beans and you got a meal! I prefer the recipe with that has buttermilk in it.

Provided by The BLESSED Chef

Categories Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups self-rising cornmeal
1 cup self rising flour
1/2 cup Crisco shortening, NOT OIL
1 cup buttermilk
1/4 cup whole milk (enough to make smooth consistency)
2 cups cornmeal
1 cup flour
1/2 cup Crisco shortening, NOT OIL
1 1/4 cups whole milk (enough to make smooth consistency)

Steps:

Mix cornmeal and flour together. Cut in Crisco (with a fork) till like coarse crumbs. Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly. Pour into thoroughly greased and dusted with cornmeal 8" cast iron skillet. Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
(If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!

Nutrition Facts : Calories 787.6, Fat 39.8, SaturatedFat 10.4, Cholesterol 7.7, Sodium 853.6, Carbohydrate 95.9, Fiber 6.8, Sugar 5.5, Protein 14.2

AUNT JEMIMA DIXIE CORNBREAD

Aunt Jemima Dixie Cornbread image

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

Ingredients

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.

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