Comments on: Dixie Cornbread (Go Dawgs!)

By: Bobby D.

Bobby D. — Sat, 21 Nov 2009 00:23:19 +0000

Well,
Mebbe not. But I double dawg dare ya to try the oatmeal trick…..=-) betcha cain’t tell by lookin!
But if’n you really wanna keep him close , stir in about a 1/2 cup of fresh cracklins into your batter once in a while……ahm jes sayin’….;-)

By: Terri go Dawgs

Terri go Dawgs — Fri, 20 Nov 2009 20:53:43 +0000

Thanks Bobby and everyone who gave their own tips about my Mama’s fav recipe for Dixie cornbread…..we all have our family traditions ~nods to moms/grannies of the past~. (Cathy…I often use bacon grease instead of Crisco too).
But, at my house, my honey pie hubby would trade me in for a new model if I changed this recipe one teensy bit. Now, we wouldn’t want that, would we ;} ? Happy Thanksgiving Christy and all the SP readers.

By: Bobby D.

Bobby D. — Fri, 20 Nov 2009 19:06:31 +0000

Oh Yea,
about the sugar, I married a Yankee gal and she thinks that “cornbread” only comes from the “Jiffy” boxes too, so, by way of compromise, I sometimes add either add either 1/4th cup dark brown sugar, “raw” sugar or even better, sorghum molasses to mine. The brown sugar gives it a sort of a smoky flavor.Its really is quite tasty even with beans or stew, and it is heavenly with cow salve butter and honey!

By: Bobby D.

Bobby D. — Fri, 20 Nov 2009 18:57:12 +0000

Hey Yawl!
Sumthin’ my Granny Thomas taught me was, if you want a moister and slightly denser consistincy, substitute 1/3 of your cornmeal with old fashioned Oats. The oats will dissapear in the final product, but the moisture content and a nuttier flavor are readily apparent!!

By: Marian From Mississippi

Marian From Mississippi — Thu, 19 Nov 2009 15:09:45 +0000

Thanks for sharing this recipe.. But we all know that the GO DAWGS is for Ms State
Love you and Thank you much for all you do!
Marian

By: Cathy

Cathy — Fri, 06 Nov 2009 07:13:21 +0000

Crisco? Use 3 tablespoons of bacon grease. Or 2 1/2 if some yankee is watching you. Put all the bacon grease in the skillet and stick it in the oven and turn on the oven to pre-heat. Assemble all the ingredients in a bowl and stir together.

Now put one pot holder on the counter and use another to pull the skillet out of the HOT oven. Pour most – but not all – of the grease into the bowl. Set down the skillet and stir that bowl just enough to mix in the grease.

Pour the whole thing into the skillet – there should be about 1 tbsp left in the skillet. The grease should sizzle as the mix goes in – that’s the secret of a crisp crust.

Sugar should NEVER be put into cornbread in the South – sacrilege!

And don’t be using a glass jar for the grease. That’s scary – the glass could shatter when you pour in the grease.

Do they still make those metal containers with filters for grease? I’ll bet they don’t anymore. I bought mine as a bride 35 years ago – still got it. Still use it.

By: Terri go Dawgs

Terri go Dawgs — Mon, 26 Oct 2009 17:49:41 +0000

Hi Janice, I tried the stove-top heating suggestion from you the other day, and it was quicker and did just as well. Thank you for a tip…..a time saver. Keep cookin’! pssst, no sugar for me, ever, in my cornbread ;}

By: Dean Herboldsheimer

Dean Herboldsheimer — Sat, 24 Oct 2009 21:40:51 +0000

You make it just like I do. I work in the Gulf of Mexico in the oil fields, and all those “cooks” use Jiffy mix……YUCK!

Cornbread don’t have sugar in it!

And, well…at my house (’causin’ of my cast iron skillet) Pie R round….cornbread R square.

By: PATTI

PATTI — Thu, 08 Oct 2009 13:56:14 +0000

I MAKE A SIMILAR RECIPE BUT MY RULE IS ONE CUP SR MEAL TO ONE CUP BUTTERMILK TO ONE EGG. I ADD ABOUT THREE HEAPING TEASPOONS OF MAYONNAISE TO A DOUBLED RECIPE AS I USUALLY DO DOUBLE THE RECIPE. I MELT THE OIL IN AN IRON SKILLET IN OVEN AND WHEN IT IS HOT I POUR THE OIL IN THE SKILLET AND STIR QUICKLY TO BLEND. THE COMBO OF THE OIL AND THE MAYO MAKE A CAKE LIKE CORNBREAD THAT MELTS IN YOUR MOUTH. I BAKE IT (DOUBLE RECIPE) IN A 450 OVEN IN 10 INCH IRON SKILLET TIL BROWN. THEN I TAKE IT OUT AND INVERT IT ON A PLATE. WILL NOT STICK IF YOU HAVE KEPT YOUR SKILLET SEASONED WELL.

By: Deena Reis

Deena Reis — Fri, 25 Sep 2009 03:48:39 +0000

Make this cornbread even better by letting your mix sit for 30 minutes after you mix it all up and then add about 1/8 cup more buttermilk and stir right before you pour it into the hot greased cast iron skillet.