Dixie Corn Bread
Dive into the timeless comfort of Dixie Corn Bread, a Southern classic with a golden crisp crust and a tender, moist interior. Made with pantry staples like yellow cornmeal, buttermilk, and a touch of sugar, this cornbread strikes the perfect balance of savory and slightly sweet. Its signature crispy edges are achieved by preheating a cast-iron skillet, ensuring an authentic, down-home texture in every bite. Ready in just 30 minutes, this easy recipe is ideal for family dinners, holiday feasts, or as an everyday side dish. Serve it warm, slathered with butter or drizzled with honey, and watch it disappear from the table. Perfect for those searching for Southern-style cornbread or skillet cornbread recipes, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 425°F (220°C). Place an 8-inch cast-iron skillet in the oven while it is preheating.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk and eggs. Stir the wet ingredients into the dry ingredients, mixing just until combined.
Melt the butter and stir it into the batter. Avoid overmixing, as this can make the cornbread dense.
Carefully remove the heated skillet from the oven and pour in the vegetable oil. Swirl the skillet to coat the bottom and sides evenly.
Pour the batter into the hot skillet. It should sizzle as it hits the pan, which helps form a crispy crust.
Bake the cornbread in the oven for about 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for 5 minutes before slicing and serving. Serve warm with butter or a drizzle of honey for extra flavor.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 254.6 g | 93% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 38.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
