Martha White Cornbread Recipe
Making a Martha White Cornbread Recipe is a Southern tradition. This Martha White Cornbread Recipe is perfect for busy nights.
Equipment
- Cast iron skillet
- Whisk
- Large mixing bowl
- Measuring cups
- Pot Holders
Ingredients
- 2 Cups Martha White Cornmeal Mix
- 1 1/4 Cups Buttermilk
- 1 Large Egg
- 1/4 Cup Vegetable Oil
- 2 Tbsp Melted Butter
Instructions
- Preheat your oven to 425 degrees Fahrenheit now. Place your skillet inside the oven while it heats. A hot pan is vital for a good crust.
- Whisk your egg in the large mixing bowl. Add the buttermilk and oil to the egg. Mix them until the liquid is smooth.
- Stir in the Martha White cornmeal mix slowly. Do not overmix the batter at this stage. Stop once the dry bits are gone.
- Carefully remove the hot skillet from the oven. Add a tablespoon of oil to the bottom. Swirl it to coat the entire pan.
- Pour the thick batter into the hot skillet. It should sizzle when it hits the pan. This sizzle creates the famous golden crust.
- Bake the cornbread for twenty to twenty-five minutes. The top should look golden brown. A toothpick should come out clean.
Notes
- Preheat your skillet to get a very crunchy crust.
- Use fresh buttermilk for the best tangy flavor profile.
- Do not overmix the batter or it gets tough.
- Measure your cornmeal carefully for a light texture.
- Serve the cornbread warm with plenty of salted butter.