Aunt Jemima Dixie Cornbread Recipes
AUNT JEMIMA CORNBREAD RECIPE
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- In a large bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
- Add the milk, egg, and oil. Beat until the mixture is smooth, around 1 minute.
- Pour the mixture into a greased 8x8-inch baking pan for 20 to 23 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, it's done.
Nutrition Facts : Calories 169 cal
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.
AUNT JEMIMA CORNBREAD RECIPE
Steps:
- Preheat the oven to 400F.
- Line an 8x8 inch baking dish with parchment paper and set aside.
- Whisk together the flour, cornmeal, baking soda, baking powder, and salt in a large bowl. Stir in the oil and milk until well combined.
- Add the eggs and mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling for a few minutes before slicing and serving.
- Enjoy!
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
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