Martha White Basic Cornbread
"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."
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 9" square pan
- Serves:
- 6-8
ingredients
- 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
directions
- 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.
Questions & Replies
-
Help! I am using a 12 inch cast iron skillet to make cornbread for a crowd. Using Martha White Corn Meal Mix-which is for an 8 inch pan- How do I adjust the recipe?
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RECIPE SUBMITTED BY
I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!
