Terri’s Dixie Cornbread

Cover Recipe- Southern Plate, Terri’s Dixie Cornbread: Copyright 2010

I have always said that I think I was meant to be a Southern girl. There is just something about the south that is so incredibly appealing to me. The way of life, the accent, the tree lined streets. And of course, the food!

I was first introduced to Christy Jordan’s book, Southern Plate, back in 2011. It is a cookbook filled with Southern comfort food – so I knew it would be right up my alley. I’ve made many recipes from this book with great results, but I had yet to tackle any of the cover recipes.

The cover of this book screams southern comfort food. Mac and cheese, fried chicken, and of course – cornbread. I’ve made many cornbread recipes over the years, and have fallen in love with a few, but that hasn’t stopped me from continue to try new recipes, looking for the perfect cornbread. I was very excited to try this recipe because it uses 2 cups of buttermilk, so I knew it would be super tender. Read my notes below to see what I thought of this recipe.



Print Recipe

Terri's Dixie Cornbread

Yield: 8 servings

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Ingredients:

1 tablespoon shortening
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 bacon drippings or melted butter

Directions:

1. Preheat the oven to 450F. Place the shortening in a 10-inch cast iron skillet and preheat in the oven.

2. In a bowl, mix together the cornmeal, flour, salt and baking soda. Add in the buttermilk, egg and bacon drippings or butter and stir just until combined. Remove the skillet from the oven and pour the mixture in. Return to the oven.

3. Bake for 20-25 minutes, or until the top is brown. Serve warm with butter.

Tips:

This is a basic cornbread recipe, but I think it would be easy to use as a base. Add in bacon pieces, corn kernels, chiles or jalapenos. The possibilities are endless!

The results:

I think that there are two camps when it comes to cornbread. Those who like their cornbread sweet, and those who don’t. Now, I’m not sure which is the “proper” southern way, but I fall into the camp that likes sweet cornbread. This cornbread is not sweet. At all. This is not to say that I didn’t like this recipe, because really, I did. But I do prefer a sweeter cornbread. That being said, I think this is the perfect cornbread base. The texture was perfect and I absolutely love that it’s made in a cast iron skillet. The recipe gives you the option of using melted butter or bacon drippings, and I highly suggest going the bacon dripping route. They really add a lot of flavor and depth. I will totally be using this recipe as a base recipe in the future – adding in sugar, though, of course.

Did this recipe deserve the cover spotlight?

Nothing says “southern” better than cornbread, so I definitely think it deserves to be on the cover. But just be forewarned that this is not a sweet cornbread recipe!