Martha White Cornbread Recipe

Cornbread is a beloved staple in Southern cuisine, enjoyed alongside everything from chili and BBQ to fried chicken and greens. This Martha White Cornbread recipe captures the essence of Southern comfort food with its fluffy texture, golden brown crust, and hint of sweetness. It's a versatile recipe that can be enjoyed plain, dressed with honey butter, or crumbled on top of your favorite chili.
The beauty of this recipe lies in its simplicity. You only need a handful of pantry staples to create a delicious cornbread. Plus, the use of Martha White Cornmeal Mix saves you time and ensures a consistent, fluffy texture.

Ingredients

• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups Martha White Self-Rising Cornmeal Mix
• 1/4 cup sugar (optional)

Directions

1. Preheat your oven to 450°F (230°C). Grease an 8-inch cast iron skillet or baking pan.
2. In a medium bowl, whisk together the buttermilk, oil, and egg.
3. Add the cornmeal mix and sugar (if using) to the wet ingredients and stir until just combined. A few lumps are okay.
4. Carefully pour the batter into the greased skillet.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cornbread cool slightly before serving. Enjoy warm or at room temperature.
7. Tips:
8. For a richer flavor, substitute melted butter for the vegetable oil.
9. Add chopped fresh herbs like chives or green onions to the batter for a savory twist.
10. For a sweeter cornbread, increase the sugar to 1/3 cup.
11. Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.