MARTHA WHITE CORNBREAD RECIPE
The short ingredient list and easy preparation make this a timeless, no-fuss recipe for classic southern cornbread flavors.Compartir enlaceCompartirReescribirCopyEditar consulta
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Ingredients
- 1 large egg 50 grams
- 2 cups white cornmeal 240 grams
- 1 ¾ cups buttermilk 420 ml
- 1 tablespoon baking powder
- ¼ cup vegetable oil 60 ml
- 1 teaspoon salt
- 2 tablespoons butter optional (28 grams)
- 1 tablespoon sugar optional (13 grams)
Instructions
- Preheat the oven to 230°C/450°F.
- Grease a cast iron skillet with oil, butter, or shortening and place in the oven to heat for 5 minutes.
- In a large bowl, whisk together the egg, buttermilk, oil, cornmeal, baking powder, and salt until well combined.
- Carefully remove the hot skillet from the oven and tilt to coat the bottom with the melted fat.
- Pour the cornbread batter into the hot skillet.
- Bake for 25-28 minutes or until golden brown.
- Remove from oven and brush with melted butter if desired. Serve immediately.
Notes
- Can substitute 1 ⅓ cups milk for the buttermilk
- For a sweeter cornbread, add up to ¼ cup sugar
- Delicious served warm with honey butter
- To prepare cornbread muffins, grease and fill muffin cups ⅔ full with batter, and bake for 15-20 minutes
- For cornbread sticks, grease corn stick pan and fill ⅔ full with batter, bake 15-20 minutes
Nutrition
Calories: 195kcalCarbohydrates: 24gProtein: 5gFat: 9gCholesterol: 23mgSugar: 3g
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