Aunt Jemima Dixie Cornbread Food

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.

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

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