Martha White Southern Cornbread Food

MARTHA WHITE SOUTHERN CORNBREAD

Martha White Southern Cornbread image

Martha White Southern Cornbread is an easy recipe with just 6 ingredients that makes a classic Southern cornbread with buttermilk.

Provided by Sabrina Snyder

Time 30m

Number Of Ingredients 8

Ingredients

1 large egg
1 3/4 cups buttermilk
1/4 cup oil ((or shortening))
2 cups white cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional)
2 tablespoons butter (melted (optional))

Steps:

Preheat the oven to 450 degrees.
Grease a cast iron skillet with oil or shortening and put it in the oven.
In a large bowl add the egg, buttermilk, oil, cornmeal, baking powder and salt (sugar would be added here too if you want a hint of sweetness).
Whisk to combine.
Bake for 25-28 minutes or until golden brown.
Brush on melted butter when it comes out of the oven (optional).

Nutrition Facts : Calories 195 kcal, Carbohydrate 24 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 254 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

MARTHA WHITE BASIC CORNBREAD

Martha White Basic Cornbread image

I got this recipe from a bag of Martha White cornmeal. I wanted to save it here. My daughter uses it for her cornbread dressing.

Provided by CaramelPie

Categories Quick Breads

Time 25m

Yield 1 9" square pan, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 egg, beaten
1 3/4 cups buttermilk
1/4 cup oil or 1/4 cup melted shortening
2 cups martha white plain cornmeal
1 tablespoon baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 269.2, Fat 12, SaturatedFat 2, Cholesterol 33.9, Sodium 670.2, Carbohydrate 35.3, Fiber 3, Sugar 3.7, Protein 6.7

SKILLET CORNBREAD RECIPE

Skillet Cornbread Recipe image

This easy southern cornbread recipe can be used to sop up chillies, soups or as an ingredient in other recipes.

Provided by Anna Kate

Categories Side Dish

Time 32m

Number Of Ingredients 4

Ingredients

1/4 cup Vegetable oil (, plus 1 teaspoon)
1 large Egg
1 1/2 cups Buttermilk (1 1/3 cups milk)
2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix

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.

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