Martha White Southern Cornbread Recipes

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CLASSIC SOUTHERN CORNBREAD



Classic Southern Cornbread image

This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes one 10-inch cornbread

Number Of Ingredients 9

1 1/3 cups sifted all-purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
2 1/2 cups buttermilk, at room temperature
2 large eggs, slightly beaten, at room temperature
2 jalapeno chiles, seeded and ribs removed, minced (optional)
2 cups yellow cornmeal

Steps:

  • Heat oven to 400 degrees. When hot, heat a 10-inch cast iron skillet in oven until very hot, 10 to 15 minutes.
  • Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Stir in chiles, if desired.
  • Remove skillet from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter.
  • Pour batter into pan, filling each triangle about 2/3 full. Bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Remove from pan, cool completely on rack.

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

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