Martha White Cornbread Recipes

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

MARTHA WHITE BASIC CORN BREAD(OR MUFFINS)

Steps:

• heat oven to 450 greese 9in oven proof skillet or 9in. square pan place in oven to preheat pan.
• in large bowl mix all ingred. well pour into hot greesed pan bake at 450 for 20-25 minutes. makes 6 to 8 servings.
• also can make as muffins in muffin cups or corn stick pan ... preheat pan and cook at 450 for 15-20minutes. or untill golden brown.

CLASSIC CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

MARTHA'S CORNBREAD DRESSING

Steps:

• Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
• Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
• In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
• Bake in preheated oven until top is browned and center is firm, about 30 minutes.