Dixie Cornbread

By Becky Jo

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.

Oh alright, if you just really can’t manage bacon grease, you can use melted butter in place of it, but try to do better next time, okay?

Ingredients

• 1-1/2 cups enriched white cornmeal
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 egg
• 2 tablespoons of bacon drippin’s or melted real butter
• 1 tablespoon solid vegetable shortening

Details

Servings 1
Preparation time 5mins
Cooking time 30mins
Adapted from southernplate.com

Preparation

Step 1

Preheat 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 this same thing with it.

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

Whisk your corn meal, flour, baking soda and salt together in a bowl.

Add melted bacon grease, or melted butter for the faint of heart.

Add your egg…

Like so. Now we’re going to stir it all up.

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

Place that back in the oven and bake for 20 to 25 minutes, or until you can’t stand the waiting anymore!

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.