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
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.
SWEET AND SAVORY CORNBREAD COOKIES
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 8 to 9 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
- Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
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
GRANNY'S CORNBREAD
This is my Granny Ganus' recipe. Everyone loved Granny's cornbread! I remember as a child biting off one end and spooning out the dough, then filling it with peas and snaps then eating it...lol! It was the best! I love making these and my kids love eating them! The meal for this is labeled "extra fine" and I've found it at Winn Dixie and Walmart stores. It can be labeled as Hall's or others, but the texture is very close to that of flour. I have only been able to find it in the south. This is not a "healthy" type of cornbread. My granny used lard when making these but I use canola oil and it's still awesome! I also use an iron skillet just as she did and I use a "special" metal spoon that is just the right size to make these. I dip it into water before scooping up the mix and drop it into the hot oil. I get almost the same shape as Granny's! This can be deep fried as well.
Provided by Heartspell
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix meal, salt and baking powder together. Add boiling water, stir well with a spoon, it will be very stiff (the boiling water will start the cooking process before you fry it). Add egg and milk stir until well mixed. Mix will be very sticky, so wet hands and shape into submarine shaped ovals and drop into hot oil (you must keep hands wet or batter will stick to hands). Brown on all sides and remove. Place on paper towels to drain off excess oil. Serve.
Nutrition Facts : Calories 63.2, Fat 2, SaturatedFat 0.8, Cholesterol 38.3, Sodium 138.8, Carbohydrate 9, Fiber 0.7, Sugar 0.1, Protein 2.6
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