Martha White Cornbread Recipes

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MARTHA WHITE BASIC CORNBREAD



Martha White Basic Cornbread image

I got this recipe from a bag of Martha White cornmeal. I wanted to save it here. My daughter uses it for her cornbread dressing.

Provided by CaramelPie

Categories     Quick Breads

Time 25m

Yield 1 9" square pan, 6-8 serving(s)

Number Of Ingredients 6

1 egg, beaten
1 3/4 cups buttermilk
1/4 cup oil or 1/4 cup melted shortening
2 cups martha white plain cornmeal
1 tablespoon baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 269.2, Fat 12, SaturatedFat 2, Cholesterol 33.9, Sodium 670.2, Carbohydrate 35.3, Fiber 3, Sugar 3.7, Protein 6.7

CLASSIC MARTHA WHITE CORNBREAD DRESSING



Classic Martha White Cornbread Dressing image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 1h7m

Yield 12 Servings

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup butter
1 cup chopped onions
1 cup chopped celery
6 cups Martha White® Country-Style Cornbread, crumbled
4 cups crumbled toasted biscuits or dry bread cubes
½ cup chopped fresh parsley
2 tsps. dried sage leaves
½ tsp. dried thyme leaves
½ tsp. pepper
4 cups chicken broth

Steps:

  • 1. HEAT oven to 375°F. Spray 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. 2. COMBINE onion mixture with all remaining ingredients in large bowl; mix well. Spoon into prepared baking dish. 3. BAKE 45 to 50 minutes or until golden brown.

MARTHA WHITE CORNBREAD RECIPE - (4.8/5)



Martha White Cornbread Recipe - (4.8/5) image

Provided by Vickie_is_organizing

Number Of Ingredients 6

2 C self rising cornmeal mix
(Made by 1C flour, 1TBS baking powder, 1 tsp salt, 1/4 cup butter)
1 1/4 C milk
1/4 C vegetable oil or shortening
1 egg, beaten
1-2 tsp sugar (optional)

Steps:

  • Mix all ingredients together and bake at 425F for 25-30 minutes.

HOT WATER CORNBREAD



Hot Water Cornbread image

Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!

Provided by Food Network Kitchen

Time 20m

Yield about 8 cakes

Number Of Ingredients 6

Vegetable oil, for frying
1 cup white cornmeal, such as Martha White (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 cup boiling water, plus more if needed

Steps:

  • Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
  • Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
  • Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

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