Dixie Cornbread With Buttermilk
You may think this is a big call, but I’m here to tell you that 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.
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 (on account of the fact I don’t want to stand between you and this cornbread, because standing in between anyone and this moist cornbread is not a safe place to be), here is Terri’s Dixie cornbread recipe!
Recipe Ingredients
- White cornmeal
- Buttermilk (or put a tablespoon of lemon juice in whole milk and just don’t tell anyone you did that!)
- Egg
- Baking soda
- Flour
- Salt
- Bacon grease (or melted butter if you don’t have bacon grease)
How to Make Dixie Cornbread With Buttermilk
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 your cornmeal, flour, baking soda, and salt together in a medium bowl.
Add melted bacon grease (or melted butter for the faint of heart).
Add your egg…
And buttermilk.
Yes, I actually bought buttermilk for this instead of using my usual shortcut of lemon juice to whole milk. Shocking, I know.
Like so. Now we’re going to stir it all up.
Until it looks like this.
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.
Place the delicious in the oven and bake for 20 to 25 minutes or until you can’t stand the waiting any more!
20 minutes was just agony!
To top it off, family members kept emerging from their respective holes and asking “What is that smell? When is it going to be ready?”
Remove your Dixie cornbread from the oven when you can’t take it anymore and turn it out onto a plate.
Eat it hot with butter.
Take a bite and see if you don’t yell out “Go Dawgs!”
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!
- Serve it with butter and honey for breakfast.
- Substitue boring bread for sensational and serve it with your favorite chili, stew, or soup.
- Enjoy it the Southern way alongside your favorite BBQ meat, like Southern-style air fryer wings, crockpot pulled pork, tender beef ribs, or slow-roasted beef brisket.
- Make another Southern staple: red beans and cornbread.
- Use it to make other recipes, like crockpot cornbread dressing or cornbread salad.
- Serve it alongside other classic Southern side dishes, like collard greens, fried okra, mac and cheese, and green bean casserole.
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
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
![Top Twenty Southern Plate Recipes Of [year]](https://southernplate.com/wp-content/uploads/2009/11/DSCN4214.JPG)
Made this tonight with mustard greens cooked with smoked turkey leg. The texture was really different than our usual Dixie Lily cornbread but it was really delicious.
Thank you for you comment and rating! So glad you enjoyed it. Happy Thanksgiving!
I was raised in the south but as an adult lived in the NW. I found that cornbread in the south is much better than what is sold in the north. Southern brand cornbreads needs to be listed. This is why northerns don’t like cornbread. Cornmeal is dry and tasteless. I have been told some people add half a cup to a cup of cake mix. Tried it once if was okay, but not the same.
I am using the Martha white cornmeal currently with a old receipe from my grandmother. Adding eggs sourcream and it is great!!
This is a “got-to-try” recipe. I prefer yellow cornmeal. It should be interchangeable with the white, correct?
Yes it should be. It will just have a different texture but it will still taste great!
I moved away from the south and can no longer find white stone ground cornmeal. Does this recipe use plain white cornmeal or stone ground?
This recipe uses enriched white cornmeal from Martha White’s. The white cornmeal is milled to be a little finer than the yellow cornmeal typically. My guess is this cornmeal is milled versus stone ground but you would have to reach out to the website to ask them to be sure.
Cornbread should always use buttermilk & then poured into a screaming hot cast iron skillet & when it hits that hot hot grease ( preferably bacon & never butter) it should
sizzle greatly. Any sugar in cornbread should be very minimal.
This is my grandmother’s recipe!! I wish I would’ve paid more attention to the way she made food instead of taking it for granted. As I was reading this, it brought tears to my eyes.
p.s. she used to also take a tablespoon of melted bacon grease and “ice” the cornbread in a circular motion before putting it in the oven.
So glad this brought back good memories of your grandmother! Thank you for sharing and when you make it I hope you feel her smiling ear to ear over your shoulder 🙂
Delicious! The best cornbread I have ever eaten! I made it using bacon grease without hesitation!