I got an email from a reader, Terri (Who is originally from Georgia -Go Dawgs!) telling me she made world famous cornbread. I was intrigued.
Then she told me that her husband said she made better cornbread than his MAMA. I was stunned.
THEN she told me that her cornbread recipe included TWO CUPS OF BUTTERMILK. My jaw was hanging open.
I had to try this. She offered the recipe (on accounta she’s so nice!) and of course I said yes (on accounta I do NOT make it a habit to turn down world famous recipes of cornbread that include two cups of buttermilk and make husbands turn on their Mamas).
Let me tell you my personal experience with this cornbread :EVERYONE IN MY FAMILY GOBBLED IT DOWN. That may not seem like that big a deal until I tell you that up until I made this, cornbread had not ever passed the lips of either of my children (they are weird). My husband (whom I’ve mentioned before must have been dropped on his head as a child because of his extremely strange aversions to some staple southern dishes despite having been born and raised just outside of Atlanta) even ate a rather large piece and came back for seconds.
I have never had cornbread so moist in all of my born days. I am flabbergasted and feel certain that no small amount of my existence has been wasted up until tasting this.
So without further fuss (On accounta I don’t want to stand between you and this cornbread, because standing in between anyone and THIS cornbread is NOT a safe place to be), here is Terri’s (Go Dawgs!) Dixie Cornbread!
Ingredients
- 1-1/2 cups cornmeal enriched white
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 egg
- 2 tablespoons melted butter or bacon drippin’s
- 1 tablespoon solid vegetable shortening
Instructions
- Preheat oven to 450.
- In a 10-inch cast iron skillet, add a tablespoon of shortening and preheat.
- Sift together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.
- Pour into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.
- Serve warm with butter.
Nutrition
You might also enjoy this recipe! Fried Cabbage
I am 80 years old been making corn bread like this since I was 9 years old. Best cornbread this side of heaven. Secret is having the skillet scorching hot. If it don’t sizzle when you pour the batter in the crust will not be as crunchy. If In Doubt put it on top of stove and heat it up.
I wonder how yellow cornmeal would do.
This is so good. I make it often.
I cannot wait to try this. Next weekend I’m planning to make a pot of white beans with ham hocks and fried tators. That’s how I get my college sr grandson to leave his studies for a treat. This cornbread will be the frosting.
Delicious! The best cornbread I have ever eaten! I made it using bacon grease without hesitation!
This is my grandmother’s recipe!! I wish I would’ve paid more attention to the way she made food instead of taking it for granted. As I was reading this, it brought tears to my eyes.
p.s. she used to also take a tablespoon of melted bacon grease and “ice” the cornbread in a circular motion before putting it in the oven.
So glad this brought back good memories of your grandmother! Thank you for sharing and when you make it I hope you feel her smiling ear to ear over your shoulder 🙂
Cornbread should always use buttermilk & then poured into a screaming hot cast iron skillet & when it hits that hot hot grease ( preferably bacon & never butter) it should
sizzle greatly. Any sugar in cornbread should be very minimal.
I moved away from the south and can no longer find white stone ground cornmeal. Does this recipe use plain white cornmeal or stone ground?
This recipe uses enriched white cornmeal from Martha White’s. The white cornmeal is milled to be a little finer than the yellow cornmeal typically. My guess is this cornmeal is milled versus stone ground but you would have to reach out to the website to ask them to be sure.