Dixie Cornbread With Buttermilk

As an Amazon Associate I earn from qualifying purchases.

You may think this is a bold statement, but this Dixie cornbread with buttermilk is the best cornbread recipe you’ll ever try. If you want the moistest, classic Southern cornbread, you need this recipe.

dixie cornbread

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.

Clearly, my life would not be complete without trying this Dixie buttermilk cornbread recipe. Fortunately, she graciously shared the recipe with me. Let me tell you my personal experience with this cornbread: everyone in my family gobbled it down.

That might not seem like a big deal until I tell you that before I made this, cornbread had not ever passed the lips of either of my children (they are weird). My husband (who has extremely strange aversions to staple Southern dishes despite being born and raised 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. Soft and unbelievably moist on the inside with that classic crunchy cornbread crust, I can’t wait for you to try and fall in love with this buttermilk cornbread recipe too.

So without further fuss, here is Terri’s Dixie cornbread recipe!

What You’ll Need to Make Dixie Cornbread:

ingredients for dixie cornbread

Ingredients:

  • White cornmeal
  • Buttermilk (or put a tablespoon of lemon juice in whole milk)
  • Egg
  • Baking soda
  • Flour
  • Salt
  • Bacon grease (or melted butter)
  • Shortening

How to Make Dixie Cornbread With Buttermilk:

grease cast iron skillet

Preheat the oven to 450. Slather a cast-iron skillet with vegetable shortening (Crisco). If you really want to make this and don’t have a cast-iron skillet, you can use a cake pan. Do the same thing with it.

Stick the skillet (or pan) in the oven while it preheats so it will be good and hot.

whisk dry ingredients together

 

Whisk your cornmeal, flour, baking soda, and salt together in a medium bowl.

add melted butter

Add melted bacon grease (or melted butter).

add egg

 

Add your egg…

add buttermilk

 

And buttermilk.

mix together

 

Like so. Now we’re going to stir it all up until it looks like this.

pour in batter

Now get your hot skillet from the oven (carefully) and pour in the batter. It should be hot enough that the batter sizzles when it comes into contact.

baked dixie cornbread

Place the delicious skillet buttermilk cornbread in the oven and bake for 20 to 25 minutes or until you can’t stand the waiting any more!

serve dixie cornbread

Remove your Dixie cornbread from the oven and turn it out onto a plate. Eat it hot with butter or honey.

dixie cornbread

Take a bite and see if you don’t yell out “Go Dawgs!”

dixie cornbread

Storage

  • Store leftovers in an airtight container at room temperature or in the fridge for up to 1 week. Reheat it quickly in the microwave, oven, or air fryer.
  • You can also freeze cornbread portions for up to 3 months. Thaw overnight in the fridge before reheating as above.

Recipe Notes

  • Remember to not overmix the batter. You just want to mix the ingredients together until the dry ingredients are just moistened and there are no big lumps (about 1 minute of whisking will do it). Overmixing cornbread batter can lead it to be tough.
  • The key to Dixie cornbread is preheating the skillet or baking pan, as that’s what gives the cornbread its crunchy crust.
  • For sweet cornbread, you can add 1/4 cup of white sugar, brown sugar, or honey to the batter.

Recipe FAQs

What do you serve with Southern cornbread?

Skillet cornbread is such a deliciously versatile recipe!

Can I make Dixie cornbread in advance? 

Yes, you can definitely make cornbread up to 2 days ahead of time and store it, covered, at room temperature. I recommend serving it warm though, so quickly reheat it in the microwave, oven, or air fryer.

Check out these other scrumptious cornbread recipes:

Cornbread Chicken Pot Pie Made From Scratch

Jiffy Cornbread Casserole With Ham and Cheese

Jalapeño Cornbread Muffins with Cream Cheese

Homestyle Broccoli Cheese Cornbread

How To Make Hot Water Cornbread

dixie cornbread

Southern Cornbread

This Dixie cornbread with buttermilk is the moistest and best Southern cornbread recipe ever and pairs perfectly with Southern staples.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: buttermilk, cornbread
Servings: 5
Calories: 172kcal

Ingredients

  • 1.5 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 grease
  • 1 tablespoon solid vegetable shortening

Instructions

  • Preheat the oven to 450.
  • In a 10-inch cast-iron skillet, add a tablespoon of shortening and preheat.
    1 tablespoon solid vegetable shortening
  • Sift together the dry ingredients, then add the wet ingredients (buttermilk, egg, and bacon grease/melted butter). Mix just until the dry ingredients are moistened.
    1.5 cups cornmeal, 3 tablespoons all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 cups buttermilk, 1 egg, 2 tablespoons melted butter
  • Pour the cornbread batter into the now-hot prepared pan or skillet. Bake in the preheated hot oven at 450 for 20-25 minutes.
  • Serve warm with butter.

Nutrition

Calories: 172kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Fiber: 2g | Sugar: 5g
Tried this recipe?Mention @southernplate or tag #southernplate!

 

 

Similar Posts

368 Comments

  1. Made this cornbread last night to go with a big batch of chili– yum. I loved it as I have every recipe I’ve tried from your site. Thanks for another delicious stayple recipe to add to my favorites. God bless.

  2. This is the best cornbread recipe that I have ever made. I have a new cornbread recipe. The bacon grease and the white cornmeal made a big difference. As good as the cornbread was yesterday, I was blown away the second day by the increased bacon flavor. I simply can not wait to make a big pot of Turnip Greens so I have an excuse to make another pan of this great cornbread. You are doing a fantastic job of providing wonderful recipes for food and life lessons. Keep up your great work Christy. I feel like I have known you all my life and are part of my family. Happy New Year Everyone! God’s Peace and Blessings.

  3. Instead of using flour with the cornmeal use left over grits. Also if you make dressing use left over cooked grits and rice to make better dressing.

  4. I am making this recipe to go with my New Year’s Day meal of ham, hoppin’ John black eyes and turnip greens! I also did my peas in the crockpot like you suggested, as well as my turnip greens!

      1. It was delicious! I’m making it again tonight to go with my ham and bean soup! Roll Tide! It was a big hit with my family!

  5. I have Martha White SELF-RISING corn meal mix on hand. Can I substitute this for the non-rising corn meal in this recipe? Do I just eliminate the baking soda and salt?

  6. I am curious about the name of the cookbook you were perusing when you got the cornbread recipe email. Wondering if it is part of my collection. By the way, my daddy taught me to make cornbread years ago and it is delicious , too. I am going to try this one though, because I am intrigued the 2 cups of buttermilk!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating