Martha White Cornbread Recipe

Well butter my biscuits and call me Sally, have I got a treat for you! This here cast iron skillet cornbread is about as down-home and comforting as it gets. With just a handful of humble ingredients like cornmeal, buttermilk, and egg, you can whip up a pan of this sweet, crispy, melt-in-your-mouth magic in no time at all.

I'm telling you, friends, this cornbread is the cat's pajamas - golden and wholesome on the outside, soft and fluffy on the inside. That cast iron skillet gives each slice deliciously crispy edges with just a kiss of butter. And thanks to that tangy buttermilk, every bite bursts with old-fashioned cornbread flavor.

this recipe

Now I know some of you might find cornbread intimidating, but don't you worry your pretty little head! This recipe is simpler than a game of horseshoes on a Sunday afternoon. You just stir up the wet and dry ingredients till combined, pour 'em in a hot skillet, and before you can say "honey butter," out comes the most mouthwatering cornbread you have ever seen.

What makes Martha white Cornbread Recipe “southern?”

• Savory, not sweet: Southern cornbread traditionally does not contain added sugar and has a more savory flavor compared to Northern or other cornbreads which tend to be sweeter and more cake-like. The cornmeal itself lends a subtle natural sweetness.
• Made with cornmeal: Southern cornbread contains a high proportion of cornmeal, typically yellow cornmeal, which provides the signature gritty texture, corn flavor, and crumbly quality. Many recipes use all or mostly cornmeal with little to no flour.
• Cooked in cast iron: Baking the cornbread in a preheated, greased cast iron skillet allows for a crispy, browned crust to develop on the exterior. This is considered an essential step for authentic Southern cornbread.
• Uses buttermilk: The tangy flavor and acidity of buttermilk help balance the cornmeal's richness. It also interacts with the baking soda to give lift to the bread.
• Includes bacon drippings/fat: Adding some form of pork fat like bacon drippings or lard enhances flavor and texture. The fat also promotes browning in the hot skillet.

WHAT YOU NEED TO MAKE THIS RECIPE

Cornmeal - This provides the classic corn flavor and gritty, hearty texture associated with cornbread. White cornmeal gives a more neutral flavor while yellow cornmeal has a richer, corn-forward taste.

Buttermilk - Buttermilk gives cornbread its distinctive tangy flavor. The acidity helps activate the baking soda to give lift to the bread. It also keeps the cornbread tender and cakey.

Eggs - Eggs add moisture, and richness and help the bread rise properly. The proteins also assist with binding and structure.

Oil/Butter - Adding some form of fat, whether vegetable oil or melted butter, ensures the cornbread bakes up tender and flavorful. The fat also promotes browning.

Leaveners - Baking powder and/or baking soda are chemical leaveners that produce carbon dioxide bubbles to give cornbread a light and airy texture.

Sugar (optional) - A small amount of sugar enhances cornbread's sweetness and promotes browning. Sugar is often omitted for more savory breads.

How To Make This Recipe

1. Preheat the oven to 450 degrees Fahrenheit. Grease a cast iron skillet with oil or shortening. Place the greased skillet in the preheating oven.
2. In a medium bowl, whisk together the egg and buttermilk. Add in the oil, cornmeal mix, baking powder, and salt. Stir until just combined and smooth.
3. Carefully remove the hot cast iron skillet from the oven. Then, pour the cornbread batter into the hot skillet. You may hear some sizzling sounds as the batter hits the hot pan.
4. Bake for 20-25 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
5. Allow cornbread to cool for 5 minutes before slicing and serving. Can be served warm with butter, honey, or your favorite toppings.

Cook's Tips

• Use a cast iron skillet. It gets very hot. This causes the cornbread crispy. Crispy edges are the best part.
• Don't over-mix the batter. Over-mixing makes cornbread tough. Just mix until there are no flour lumps. Some small lumps are fine.
• Add a splash of more buttermilk. If the batter seems too thick, add more. More liquid makes it rise higher. Gets you fluffy cornbread.
• Leave cornbread alone while baking! Don't peek under the skillet too soon. Needs uninterrupted oven time. 20 minutes usually does it.
• Let cornbread cool for just 5 minutes. Any longer and it dries out. Hot out of the oven is best. Serve right away with butter!

What Can I Serve this Recipe

As a Side Dish

• Barbecue ribs pulled pork, or chicken
• Chili
• Beans (baked beans, black-eyed peas, etc.)
• Greens (collards, spinach, kale)
• Soups and stews
• Fried chicken

For Breakfast

• Butter and honey or molasses
• Preserves or jam
• Scrambled eggs and bacon/sausage
• Chili or country gravy

As an Appetizer

• Chili con queso or other dips
• Herb butter
• Honey butter
• Fruit jam

So in classic Southern fashion, this versatile cornbread can be served up any time of day - sweet or savory! It's the perfect blank canvas for your favorite

How To Store Them

First, let your cornbread cool completely. Then you'll wanna wrap it in some plastic wrap or pop it in a zip-top bag. At this point, it'll keep fresh on the counter for 2-3 days.

But if you want cornbread bliss for longer, tuck that baby in the fridge for up to 5 days or stick it in the ol' freezer for a month or two. Now when you're ready to serve your cornbread, it'll likely be a little less crispy and luscious since it's been stored. No biggie! Just pop a slice or two in the microwave for 20-30 seconds to refresh it.

There you have it—how to keep cornbread around for when you need a quick slice or two...or three! Store it wrapped, bagged, or container-ed up and you'll have cornbread on demand. Almost as good as fresh baked! Now let's dig in, y'all!

Frequently Asked Questions :

Can I make this cornbread dairy-free?

Yes, you can substitute almond milk or another non-dairy milk for the buttermilk. You may need to add a teaspoon of lemon juice or vinegar to "sour" the milk.

What kind of cornmeal should I use?

For traditional Southern cornbread, use white cornmeal. Yellow cornmeal will give the bread a golden color and slightly sweeter flavor.

Can I bake this cornbread in a pan instead of a cast iron skillet?

Absolutely! Simply grease an 8-inch square baking pan instead of the skillet and bake as directed.

What if I don't have buttermilk?

You can prepare a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 ¼ cups milk. Let sit for 5 minutes before using.

Can I freeze leftover cornbread?

Yes, cornbread freezes well for up to 3 months. Cool completely before freezing in an airtight container or bag. Reheat individual slices as needed.