Cornbread is a yummy American dish that might surprise you. This homemade Martha White Cornbread recipe tastes just like the real thing. It’s soft, fluffy, and goes great with any meal. And guess what? It’s really easy to make! Just follow a few simple steps, and you’ll have delicious cornbread ready in no time. You can even have it on the table in under 35 minutes!
If you’re curious about Martha White’s cornbread recipes, you’re in luck. Her recipes are famous for their simplicity and great taste. Whether you’re using Martha White self-rising cornbread mix recipes or her hot rise cornbread recipe, you’ll find them easy to follow. So, why not give Martha White’s cornbread mix instructions a try? You might just discover your new favorite recipe!
There’s truly nothing like enjoying a warm, buttery slice of homemade cornbread. And when it’s perfectly crispy on the edges, fluffy in the center, and strikes that ideal balance of savory sweetness, it’s pure delight!
This cornbread recipe achieves just that. With its blend of white cornmeal, buttermilk, and butter, it creates a symphony of flavors and textures that are simply unavoidable.
I confidently assert that my version of Martha White’s cornbread beat even the boxed variety. Yes, you heard it right—it’s even better than the store-bought kind!
How To Make Martha White Cornbread
Martha White Cornbread is renowned for its delicious flavor, a favorite for many years. While it’s not as traditional as Southern staples like grits or cornbread, its rich taste is deeply satisfying to many. This recipe is straightforward and accessible to all. With this guide, you can create Martha White cornbread with that beloved homemade taste. Why not give it a go today?
Ingredients
Here’s a breakdown of the ingredients for our cornbread:
- Egg: Just one large egg.
- Buttermilk: It adds richness and keeps the cornbread moist and tender.
- Vegetable oil: Any type of oil will work.
- White cornmeal: This gives the cornbread its fluffy texture, though yellow cornmeal can be used too.
- Baking powder: Make sure it’s fresh for best results.
- Butter: Adds richness and flavor depth.
- Salt: Just a pinch if you’re using unsalted butter.
- Sugar: It’s optional, for those who prefer a touch of sweetness.
By the way, these same ingredients can also be used to make corn souffle and corn casserole. So, if you have leftovers, you can make one of those dishes next!
Instructions
STEP 1: PREPARE
Start by gathering all your ingredients and measuring them out so they’re ready when you need them. Then, preheat your oven to 450°F (230°C) and grease your cast-iron skillet with oil, butter. Place the skillet in the oven to heat up while you prepare the cornbread dough.
STEP 2: MIX THE DOUGH
While the oven is heating, make the cornbread dough. In a large bowl, combine the egg, oil, buttermilk, cornmeal, baking powder, salt, and sugar (if using). Whisk everything together until the dough begins to thicken. Then, use a rubber spatula or your hands to form the dough into a ball.
STEP 3: BAKE
Carefully remove the hot skillet from the oven using an oven mitt. Place the dough ball in the center of the skillet and flatten it to the edges. You can use your hands or a spatula for this. Quickly return the skillet to the oven and bake for 25 minutes, until the cornbread is golden brown and fully cooked.
STEP 4: SERVE
Once the cornbread is baked to perfection, remove it from the oven and let it cool for a few minutes before slicing and serving. Enjoy it warm, plain, or with butter and honey. However you choose to serve it, it’ll be delicious!
Martha White Cornbread Recipe
Type: Breakfast
Cuisine: American
Servings: 1
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
FAQ’s about Martha White Cornbread Recipe
What is the best pan to bake cornbread in?
For optimal results, a 10-inch cast iron skillet is recommended. It yields crispy edges while ensuring the inside is perfectly cooked.
Can I bake cornbread in a glass dish?
Yes, but note that the edges may not crisp up as much as they would in a cast iron skillet.
How do I store Martha White Cornbread?
Allow the cornbread to cool completely, then store it in an airtight container. It can be stored at room temperature for up to two days or refrigerated for longer freshness.
Can I use milk instead of buttermilk?
Yes, if buttermilk isn’t available, regular milk (in the same measurement) can be used. Adding baking soda or powder isn’t typically necessary.
How do you season a cast iron cornbread pan?
To season it, thoroughly clean the pan, then apply a thin layer of high-smoke-point oil (like vegetable oil) all over its interior. Bake it upside down in a preheated oven at 350°F for 1-2 hours, repeating the process several times to build a non-stick coating.
Is corn pone the same as cornbread?
No, corn pone is thicker and more malleable, resembling a cornmeal cake rather than a slice of cornbread.
Are cornbread and corn muffins the same?
No, they’re not. For corn muffins, fill each greased muffin tin about ¾ full of batter and bake until golden brown, following the recipe instructions.
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