Martha White Basic Cornbread Food

SKILLET CORNBREAD RECIPE

Steps:

• Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
• Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.
• Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
• Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

CLASSIC CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.