martha white cornbread recipe
The Best martha white cornbread recipe
What I love most about this cornbread is how versatile it is. It works just as well for a weeknight dinner as it does for a holiday spread, and it pairs with just about anythingāsoups, stews, barbecue, or even a glass of cold milk. Plus, itās made with real ingredients you can pronounce, like stone-ground cornmeal and buttermilk, which gives it a little nutritional edge over store-bought mixes. The buttermilk adds a subtle tang and keeps the texture moist, while the cornmeal brings that classic, slightly gritty texture that makes cornbread so satisfying. Itās not health food, but itās a whole lot better than a lot of the processed stuff out there, and itās a recipe I feel good about serving my family.
Martha White Classic Cornbread
A classic Southern-style cornbread made with Martha White self-rising cornmeal mix for a light, fluffy texture. Perfect as a side dish for chili, barbecue, or a hearty meal.
š„Ingredients
- 1 (7.5 oz) package Martha White Self-Rising Cornmeal Mix
- 1/4 cup all-purpose flour
- 1 tbsp granulated sugar (optional)
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 1 large egg
- 1/4 cup vegetable oil or melted butter
šØāš³Directions
-
1
Preheat your oven to 425Ā°F (220Ā°C). If using a cast iron skillet, place it in the oven while preheating to get it hot. -
2
In a mixing bowl, combine the Martha White cornmeal mix, flour, and sugar (if using). Whisk until well blended. -
3
In a separate bowl, whisk together the buttermilk, egg, and oil (or melted butter) until smooth. -
4
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine. -
5
Carefully remove the hot skillet from the oven (or grease your baking dish) and add 1 tbsp of oil or butter to the skillet, swirling to coat the bottom and sides. Pour any excess into the batter and stir briefly. -
6
Pour the batter into the hot skillet or prepared baking dish and spread evenly. -
7
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. -
8
Let the cornbread cool for 5 minutes before slicing and serving. Enjoy warm!
š§Equipment
- Mixing bowl
- Whisk
- 9-inch cast iron skillet or 8Ć8-inch baking dish
- Oven
šNutrition Facts (per serving)
šNotes
Watch Video Of How Martha White Classic Cornbread Works
ā Frequently Asked Questions About Martha White Cornbread
1. What is the key to making Martha White cornbread light and fluffy?
The secret to light and fluffy Martha White cornbread lies in not overmixing the batter. Once you combine the dry ingredients with the wet, stir just until everything is moistenedāsmall lumps are fine. Overmixing develops the gluten in the flour, making the cornbread dense. Also, using self-rising cornmeal mix (like Martha White) ensures the right leavening balance for a tender texture.
2. Can I substitute buttermilk in the Martha White cornbread recipe?
Yes! If you donāt have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes until slightly thickened. Alternatively, plain yogurt thinned with a little milk works well. The acidity in buttermilk reacts with the leavening agents for a better rise and tangy flavor.
3. Why did my Martha White cornbread turn out dry?
Dry cornbread usually happens from overbaking or using too much cornmeal mix. Check for doneness 5ā10 minutes before the recipeās suggested timeāinsert a toothpick; if it comes out clean, itās done. Also, ensure youāre measuring ingredients accurately (spoon and level the mix, donāt scoop directly). Adding an extra egg or a splash of milk can help if your batter seems too thick.
4. Can I make Martha White cornbread ahead of time?
Absolutely! Bake the cornbread as directed, let it cool completely, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, wrap slices in a damp paper towel and microwave for 20ā30 seconds or warm in a 350Ā°F (175Ā°C) oven for 10 minutes. For longer storage, freeze for up to 3 months.
5. Whatās the best way to grease the pan for Martha White cornbread?
For classic cornbread, use a cast-iron skillet or 8Ć8-inch baking dish. Grease it generously with butter, shortening, or nonstick sprayāMartha Whiteās recipe often calls for a well-greased pan to prevent sticking and create a crispy crust. For extra flavor, melt 1ā2 tablespoons of butter in the skillet before adding the batter (just be sure to tilt the pan to coat the sides). Avoid olive oil, as it can impart a bitter taste.