Name: Martha White Southern Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 large egg; 1¾ cups buttermilk; ¼ cup oil; 2 cups white cornmeal; 1 tbsp baking powder; 1 tsp salt; 1 tbsp sugar; 2 tbsp butter

This Martha White's Southern Cornbread recipe is a staple in Southern homes. It is a simple yet delicious side dish that goes well with almost any meal, from fried chicken to chili. The cornbread is crisp on the outside and soft on the inside, with a slight sweetness that complements the savory dishes it is often paired with.

Photos of Martha White Southern Cornbread Recipe

Most of the ingredients for this recipe are likely already in your kitchen. The one you might need to pick up is white cornmeal, which is more finely ground than yellow cornmeal. It's a key ingredient in Southern-style cornbread, and it's usually found in the baking aisle at the supermarket.

Martha White's Southern Cornbread Ingredients

Egg: Adds structure and helps the cornbread rise.

Buttermilk: Gives the cornbread a soft texture and a slight tanginess.

Oil: Helps to make the cornbread moist.

White cornmeal: The main ingredient in cornbread, it provides the characteristic grainy texture.

Baking powder: Helps the cornbread rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Sugar: Adds a hint of sweetness to the cornbread.

Butter: Adds richness and flavor, and gives the top of the cornbread a nice golden color.

One reader, Elsinore Motley says:

This southern cornbread recipe is a game-changer! The cornbread turns out moist and flavorful every time. The buttermilk adds a delightful tang, and the golden crust is irresistible. It's a staple in my kitchen now. Highly recommend trying it out!

Elsinore Motley

Key Techniques for Making Southern Cornbread

How to preheat the oven: Preheat the oven to 450 degrees Fahrenheit.

How to grease the skillet: Grease a cast iron skillet with oil or shortening and place it in the preheated oven.

How to mix the ingredients: In a large bowl, combine the egg, buttermilk, oil, cornmeal, baking powder, salt, and sugar. Whisk until well combined.

How to bake the cornbread: Pour the batter into the hot skillet and bake for 25 to 28 minutes, or until the cornbread is golden brown.

How to add butter: Brush melted butter on the cornbread when it comes out of the oven (optional).

How To Make Martha White Southern Cornbread

This 6-ingredient recipe for southern cornbread yields a cornbread that’s not too sweet and instead is full of corn flavors. It’s the perfect side to soups.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

1largeegg
1¾cupsbuttermilk
¼cupoil,or shortening
2cupswhite cornmeal
1tbspbaking powder
1tspsalt
1tbspsugar,optional
2tbspbutter,melted, optional

Instructions

Preheat the oven to 450 degrees F.
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.
Whisk to combine.
Bake for 25 to 28 minutes or until golden brown.
Brush on melted butter when it comes out of the oven (optional).

Nutrition

Calories: 178.80kcal
Fat: 7.63g
Saturated Fat: 1.93g
Trans Fat: 0.10g
Monounsaturated Fat: 3.72g
Polyunsaturated Fat: 1.66g
Carbohydrates: 23.85g
Fiber: 1.02g
Sugar: 3.19g
Protein: 3.59g
Cholesterol: 22.02mg
Sodium: 174.79mg
Calcium: 129.83mg
Potassium: 97.51mg
Iron: 1.36mg
Vitamin A: 30.74µg
Vitamin C: 0.36mg

Crucial Technique Tip for Martha White's Southern Cornbread Recipe

When making cornbread, it's crucial to preheat your cast iron skillet in the oven before adding the batter. This helps to create a crispy, golden crust on the bottom of the bread, which is a signature characteristic of traditional southern cornbread. Additionally, using buttermilk instead of regular milk can add a tangy flavor and tender texture to your cornbread.

Time-Saving Tips for Martha White's Southern Cornbread Recipe

Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container. This will save time and make the process more efficient.

Use a food processor: Use a food processor to quickly mix the ingredients, ensuring a smooth and consistent batter without the need for extensive manual mixing.

Preheat efficiently: Preheat the skillet in the oven while you prepare the batter to save time and ensure the skillet is hot and ready for the cornbread mixture.

Batch cooking: Consider making a double batch and freezing the extra cornbread for later use. This can save time on future meal preparations.

Organize ingredients: Before starting, gather and organize all the ingredients and utensils needed for the recipe to streamline the cooking process.

Substitute Ingredients For Martha White Southern Cornbread Recipe

buttermilk - Substitute with milk + lemon juice or vinegar: You can substitute buttermilk with regular milk and add either lemon juice or vinegar to it. For every cup of buttermilk, use 1 tablespoon of lemon juice or vinegar and fill the rest of the cup with milk. Let it sit for 5-10 minutes before using.
white cornmeal - Substitute with yellow cornmeal: Yellow cornmeal can be used as a substitute for white cornmeal in most recipes, as they have a similar texture and flavor. However, yellow cornmeal may give a slightly different color to the final dish.
baking powder - Substitute with baking soda + cream of tartar: You can substitute 1 teaspoon of baking powder with a mixture of 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar. This will provide the leavening effect similar to baking powder.
oil - Substitute with melted butter or margarine: Melted butter or margarine can be used as a substitute for oil in baking. Use the same amount of melted butter or margarine as the amount of oil called for in the recipe.
sugar - Substitute with honey or maple syrup: Honey or maple syrup can be used as a substitute for sugar in baking. Use 3/4 cup of honey or maple syrup for every cup of sugar, and reduce the amount of other liquids in the recipe by 3 tablespoons.
butter - Substitute with vegetable shortening or margarine: Vegetable shortening or margarine can be used as a substitute for butter in baking. Use the same amount of vegetable shortening or margarine as the amount of butter called for in the recipe.
salt - Substitute with kosher salt or sea salt: Kosher salt or sea salt can be used as a substitute for table salt in recipes. Use the same amount of kosher salt or sea salt as the amount of table salt called for in the recipe.

Essential Tools for Making Martha White's Southern Cornbread

Large bowl: A large bowl is essential for mixing the cornbread batter and ensuring all the ingredients are well combined.
Cast iron skillet: The cast iron skillet is used to bake the cornbread and helps to create a crispy, golden crust.
Whisk: A whisk is used to combine the ingredients thoroughly, ensuring a smooth and well-mixed batter.
Oven: The oven is used for baking the cornbread at a high temperature, resulting in a delicious, golden-brown crust.
Brush: A brush is used to apply melted butter on the cornbread after it comes out of the oven, adding a rich, buttery flavor.

Storing and Freezing Martha White's Southern Cornbread

Let the cornbread cool completely before storing or freezing. This will prevent it from becoming soggy or developing condensation.
To store the cornbread at room temperature, wrap it tightly in plastic wrap or aluminum foil. It will keep for up to 3 days.
For longer storage, place the wrapped cornbread in an airtight container or resealable plastic bag. It will stay fresh in the refrigerator for up to 1 week.
To freeze the cornbread:
- Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months.
To thaw frozen cornbread, remove it from the freezer and let it thaw at room temperature for about 2 hours, or overnight in the refrigerator.
To reheat the cornbread:
- Preheat the oven to 350°F (175°C).
- Wrap the cornbread in aluminum foil and place it on a baking sheet.
- Bake for 10-15 minutes, or until heated through.
- Alternatively, you can microwave individual slices for 20-30 seconds, or until warm.
If the cornbread becomes slightly dry after storing or freezing, brush it with melted butter or serve it with honey or jam to add moisture and flavor.

How to Reheat Leftover Cornbread

Preheat your oven to 350°F (175°C). Wrap the leftover cornbread in aluminum foil and place it on a baking sheet. Heat the cornbread in the oven for about 10-15 minutes, or until it's heated through and the edges are slightly crispy. This method helps to retain the moisture and texture of the cornbread.
If you prefer a slightly crispier texture, you can also reheat the cornbread in a cast iron skillet. Preheat the skillet over medium heat and add a small amount of butter or oil. Cut the leftover cornbread into wedges and place them in the skillet. Cook for 2-3 minutes on each side, or until the cornbread is heated through and the exterior is crispy.
For a quick and easy method, you can reheat individual slices of cornbread in the microwave. Place a slice on a microwave-safe plate and heat it on high power for 15-20 seconds, or until it's heated to your liking. Be careful not to overheat the cornbread, as it can become tough and dry.
If you have a toaster oven, you can use it to reheat the cornbread while maintaining a crispy exterior. Preheat the toaster oven to 350°F (175°C) and place the cornbread slices directly on the rack. Toast for 3-5 minutes, or until the cornbread is heated through and the edges are crispy.
For a moist and flavorful reheating method, wrap the leftover cornbread in damp paper towels and place it in the microwave. Heat on high power for 20-30 seconds, or until the cornbread is heated through. The damp paper towels will help to steam the cornbread, keeping it moist and soft.

Interesting Fact About Southern Cornbread

Martha White's Southern Cornbread Recipe is a classic staple in Southern cuisine and is often served alongside dishes like chili, collard greens, and fried chicken. It's a versatile dish that can be enjoyed as a side or as a standalone snack. The use of buttermilk in the recipe gives the cornbread a rich and tangy flavor, while the addition of sugar provides a touch of sweetness. This recipe has been passed down through generations and continues to be a beloved favorite in many households across the South.

Is Making Southern Cornbread at Home Cost-Effective?

This southern cornbread recipe is highly cost-effective for a household. The main ingredients, such as cornmeal and buttermilk, are affordable and readily available. The recipe yields a delicious and versatile dish that can accompany various meals. The approximate cost for a household of 4 people is around $5, making it a budget-friendly option. Overall Verdict: 9/10.

Is Martha White's Southern Cornbread Healthy?

This recipe for Martha White's Southern Cornbread is a classic comfort food, but it may not be the healthiest choice. Here's why:

The recipe uses white cornmeal, which is less nutritious than whole grain cornmeal
Buttermilk and butter add saturated fat to the dish
The addition of sugar and salt increases the calorie and sodium content

However, there are some positive aspects to this recipe:

Cornmeal is a good source of fiber and complex carbohydrates
The use of oil instead of butter for greasing the skillet reduces the saturated fat content slightly

To make this recipe healthier, consider the following suggestions:

Swap white cornmeal for whole grain cornmeal to increase the fiber and nutrient content
Replace half of the buttermilk with low-fat milk or yogurt to reduce the saturated fat
Cut back on the added sugar and salt to lower the calorie and sodium levels
Use a heart-healthy oil like olive oil instead of butter for brushing the top of the cornbread
Serve the cornbread with nutrient-dense toppings like fresh vegetables, lean proteins, or low-fat cheese to make it a more balanced meal

By making these simple modifications, you can enjoy the delicious taste of Southern cornbread while also supporting your overall health and well-being.

Editor's Opinion on Martha White's Southern Cornbread

This Southern cornbread recipe is a classic and timeless dish that captures the essence of Southern comfort food. The combination of buttermilk and cornmeal creates a moist and flavorful cornbread with a perfect balance of sweetness and savory notes. The use of a cast iron skillet adds a delightful crispy crust, while the addition of butter at the end enhances the richness. This recipe is a wonderful representation of traditional Southern cooking and is sure to be a hit at any gathering.

Enhance Your Martha White Southern Cornbread Recipe with These Unique Side Dishes:

Collard Greens: Sautéed collard greens with bacon and onions, seasoned with a hint of apple cider vinegar for a tangy kick.

Fried Green Tomatoes: Crispy fried green tomatoes topped with a zesty remoulade sauce and a sprinkle of fresh herbs.

Peach Cobbler: Warm peach cobbler with a buttery, flaky crust and a hint of cinnamon, served with a scoop of vanilla ice cream.

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Why trust this Martha White Southern Cornbread Recipe:

This recipe for Martha White's Southern Cornbread is a classic, time-tested favorite that has been passed down through generations. With buttermilk for a rich, tangy flavor and white cornmeal for a light and tender texture, this recipe captures the essence of traditional Southern cooking. The addition of baking powder ensures a perfect rise, while a touch of sugar adds just the right amount of sweetness. Baked to golden perfection in a hot cast iron skillet, this cornbread is a delicious accompaniment to any meal. Trust in the heritage and authenticity of this recipe for a taste of true Southern comfort.

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FAQ:

How can I make this cornbread recipe more savory?

You can add ingredients like chopped jalapeños, shredded cheddar cheese, or crumbled bacon to enhance the savory flavor of the cornbread.

Can I substitute buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk. To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using it in the recipe.

Can I use a different type of oil instead of the one listed in the recipe?

Yes, you can use other types of oil such as vegetable oil or melted butter as a substitute for the listed oil in the recipe.

Can I make this cornbread recipe without a cast iron skillet?

Yes, you can use a baking dish or a cake pan as an alternative to a cast iron skillet. Just make sure to grease it well before pouring in the batter.

How can I store leftover cornbread?

Store leftover cornbread in an airtight container or resealable plastic bag at room temperature for up to 2 days. If you want to keep it longer, you can store it in the refrigerator for up to a week or freeze it for up to 3 months.