Martha White Cornbread Recipe

This copycat Martha White Cornbread recipe is buttery, fluffy, and perfect as a side with any dish you want. Plus, it's so, so easy to make. In fact, just a few simple steps are all you have to follow to make it. It's super quick too. You can have this cornbread done and on the table in under 30 minutes!

There's nothing quite like a hot, buttery slice of classic homemade cornbread. And that's especially true when it has those crispy edges, fluffy center, and perfect balance of savory sweetness!

Well, that's exactly what this cornbread recipe has. The white cornmeal, buttermilk, and butter all combine together to make the perfect symphony of flavors and texture. 

I swear my take on Martha White's cornbread is even better than the "real" stuff. You know, the stuff that comes in the box. Yep, better than that! 

By the way, if you're looking for some main dishes to pair with it, these Chick-Fil-A nuggets, this four cheese pasta, this no bean chili, and these KFC Nashville tenders are a few of my favorite mains to serve next to it. Honestly though, it goes incredible with just about anything you can think of.

Ingredients Needed

• Egg- one large egg.
• Buttermilk- adds richness and helps to keep the cornbread moist and tender.
• Vegetable oil- or any oil you want.
• White cornmeal- gives the cornbread its signature light, fluffy texture. Yellow cornmeal works too.
• Baking powder- make sure it's fresh!
• Butter- adds a richness and depth of flavor.
• Salt- a pinch if using unsalted butter.
• Sugar- optional for a little extra sweetness.

By the way, you can use almost all of these same ingredients to make this corn souffle and this corn casserole. So, if you end up with some leftovers, put them to good use and make one of those next.

How To Make Skillet Cornbread

Step 1: Prep work

First things first, measure out all of your ingredients so they're ready to use when you need them.

Next, preheat the oven to 450°F (230°C) and grease your cast-iron skillet with oil, butter, or shortening. Then, place the skillet in the oven so it heats up while you mix together the cornbread ingredients.

Step 2: Make The Cornbread Dough

Now, while the oven is heating up, you can make the cornbread dough.

To do that, you'll want to add the egg, oil, buttermilk, cornmeal, baking powder, salt, and sugar - if you are using it - to a large bowl.

Then, whisk everything together until the dough starts to stiffen. When it does, mix everything with a rubber spatula - or your hands - to combine it into a big dough ball.

Step 3: Bake The Cornbread

Now, take the hot cast iron skillet out of the oven with an oven mitt - be careful, it will be hot!

Then, place the dough ball in the middle of the skillet and flatten it to the edges of the cast-iron skillet. You can either carefully use your hands or a spatula to flatten the dough.

Next, quickly place the skillet back in the oven and bake it for about 25-28 minutes - until it's golden brown and cooked through.

Step 4: Serve

Once the cornbread is cooked to perfection, take it out of the oven, and let it cool for a few minutes before slicing and serving. You can enjoy this warm cornbread either plain or topped with butter, and even a drizzle of honey.

However you serve it, it'll be delicious, so enjoy!

Storage and Reheating Instructions

If you have leftovers, I recommend storing them in the fridge in an airtight container. They'll stay fresh for up to 3-4 days.

However, if you want to store your leftover pieces for even longer, you can freeze them. Either keep them in an air-tight container or a Zip-lock bag, and they'll stay good for up to 3 months in there.

This cornbread is best enjoyed hot off the cast iron skillet, but it's also pretty darn delicious at room temperature too.

With that said, though, if you want to reheat the bread, the best way to do it is in the oven. Just put your pieces on an oven-safe tray and then heat them in there at 350°F for about 5 minutes. From my experience, the oven is just the best way to keep the edges of the cornbread crispy.

If you're in a pinch for time, you can reheat the cornbread in the microwave. Just set it on a piece of paper towel or a plate and heat it in 30-second increments.

More Side Dish Recipes To Try Next

Looking for even more tasty sides to make? Well, if you are, you're in luck! We have a ton of really tasty options for you to go with.

Here are some of my favorites:

• Cowboy cornbread casserole
• Mexican street corn casserole
• Old fashioned cornbread
• Red Lobster stuffed mushrooms
• Crockpot baked beans
• Meditteranean Rice