This Martha White Cornbread recipe is buttery, fluffy, and perfect as a side with any dish you want! Plus, it's made with just a few simple ingredients and comes together in under 30 minutes. This southern cornbread recipe is one you'll surely want to make.
Table of Contents
The Best Martha White Cornbread Recipe
There's nothing quite like a hot, buttery slice of classic homemade cornbread. Especially when it has those crispy edges and fluffy center!
Whether you're looking for the perfect side to your favorite fall comfort food or something to snack on with a cup of tea, this easy cornbread recipe is sure to hit the spot.
I love having it with these Chick-Fil-A nuggets, four cheese pasta, no bean chili, and KFC Nashville tenders, but honestly, it goes incredible with anything that you want.
And it's so good that everyone will think Martha was in the kitchen whipping it up!
Now, this Martha White recipe uses an oven proof skillet to make a cornbread that is out of this world good. It gives the cornbread those beautifully crisp edges, but it also helps to evenly distribute the heat for the perfect, fluffy consistency.
So, you'll want to make sure you have a skillet handy to make this delicious and easy recipe! And you can use the same cooking method to make this sweet potato cornbread, so you'll want to check that out next.
This recipe uses basic ingredients that you probably already have at home.
Plus, aside from the white cornmeal, you only need a few pantry staples - which is a great thing because once you've tried this recipe, I guarantee you'll be making it on a regular basis!
Anyway, here's what you'll need for this Martha White recipe:
- 1 large egg
- 1 ¾ cups buttermilk
- ¼ cup oil
- 2 cups white cornmeal
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 tbsp. butter
- 1 tablespoon sugar (optional)
See, pretty common stuff, right? And you can use almost everything to make this corn souffle and corn casserole, so you'll want to make that next!
Now, each one of these ingredients has an important role to play.
The buttermilk adds richness and helps to keep the cornbread moist and tender. Then the white cornmeal gives the cornbread its signature light, fluffy texture. And finally, butter adds a richness and depth of flavor that is unmatched.
As if it wasn't delicious enough, if you're looking to have a little sweetness to your cornbread, I highly recommend using the sugar or drizzling it with honey just before serving.
Oh, and for the oil, any mild-flavored oil will do. I like to use vegetable or canola oil, but feel free to use whichever mild flavor oil you have.
How to Make Martha White Southern Cornbread
It only takes a few minutes to get this cornbread batter together. And that means you'll have more time to get the rest of your dinner ready, or just sit back and relax while it cooks.
Honestly, I usually use the extra time I save from making this side dish to start prepping dessert. And if it's the summertime when I make it - and it usually is - you'll probably find me making these candied grapes, Nutella cookies, or fried Oreos to go along with it.
Anyway, enough jibber-jabber, let's dive into this iconic Martha White recipe!
Step 1: Prep work
First things first, start by measuring out all of your ingredients so they're ready to go 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 corn bread dough.
To do that, 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 come together and stiffens up. 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 the dough to meet the edges of the cast-iron skillet. And you can either carefully use your hands or a spatula to faltten out the dough in there.
Next, quickly place the skillet back in the oven and bake for about 25-28 minutes until golden brown and cooked through.
Step 4: Serve.
Now, 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!
What to Serve with Buttermilk Cornbread
As I mentioned, this cornbread is perfect with any main dish, but here are a few of our favorites to eat it with:
- Texas Roadhouse herb crusted chicken
- Deep fried salmon
- Panda Express honey sesame chicken
- Olive Garden lasagna fritta
- Outback potato soup
- KFC famous bowl
- Southern meatloaf
How to Store Martha White Cornbread
So, as I mentioned, this cornbread recipe makes about 6-8 servings depending on how you cut it. And if everyone gobbles it up hot out of the oven, you can always whip up another batch!
However, if you end up with any leftovers, you can store them in an airtight container for up to 3 days.
And you can also freeze the cornbread for up to 3 months.
To freeze, slice it first, then place the slices in a freezer-safe bag. That way, you can easily pull out as much - or as little - cornbread as you need, and heat it up in the oven for a quick and easy meal.
How to Reheat Southern Cornbread
This cornbread is best enjoyed hot off the cast iron skillet, but it's still delicious at room temperature.
With that said though, if you want to reheat the cornbread, you can either put it in the microwave or back in the oven.
Then, either microwave for a minute or two, or heat in the oven at 350°F for about 5 minutes - or until heated through.
By the way, If you're reheating from frozen, thaw the cornbread overnight in the fridge before reheating. Enjoy!
Wrapping It Up
Well, that's how to make Marth White cornbread from scratch.
This is no doubt the easiest and tastiest skillet cornbread recipe you'll ever make! Whether you're making a Southern-inspired feast or just looking for a quick and easy side dish, this recipe is sure to hit the spot.
Honestly, it's hands down the most delicious southern cornbread I've ever had.
As always, if you make it, leave a comment below and tell me to know how you liked it. I'd love to hear from you! And if you loved this cornbread, you'll want to make this sweet corn cake next.
Oh, and if you want to try some more recipes, check out my Youtube channel or Instagram.Print
Martha White Cornbread Recipe
This Martha White Cornbread recipe is buttery, fluffy, and perfect as a side with any dish you want! Made with just a few simple ingredients, this freshly-baked southern cornbread recipe comes together in under 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Oven
1 large egg
1 ¾ cups buttermilk
¼ cup oil
2 cups white cornmeal
1 tbsp. baking powder
1 tsp. salt
2 tbsp. butter
1 tablespoon sugar (optional)
- Preheat the oven to 450°F (230°C) degrees.
- Grease a cast-iron skillet with oil, butter, or shortening and put it in the oven.
- In a large bowl add the egg, buttermilk, oil, cornmeal, baking powder, and salt.
- Whisk and mix everything to combine.
- Bake for 25-28 minutes or until golden brown.
- Serve hot with butter and enjoy!
- Serving Size: 1 serving
- Calories: 243
- Fat: 11
- Carbohydrates: 32
- Fiber: 3
Keywords: martha white cornbread, martha white recipe, martha white cornbread, southern cornbread recipe, buttermilk cornbread recipe, easy cornbread recipe, skillet cornbread, skillet cornbread recipe, how to make cornbread,
Only cornbread that I've ever had that isn't super dry.
Better than the cornbread I get at the BBQ.
Just as good as the remade kind 🙂
Love cornbread and this was delicious.
Mmmm Mmmm MMMMMMMM
I always get cornbread at the barbecue and I liked this as much as the ones I usually get.
Ugh so good!!
So much, and I mean so much better than any other cornbread recipe I have tried out.