Today Recipes | Easy Martha White Cornbread Recipe – If people find dealing with cornbread for long enough, the discussion will in the end turn to your question of whether cornbread really should be sweet or savory. And if however you be space (or comments section) where the discussion is happening, you could find things getting style of heated.
Folks that favor savory cornbread (and by that I simply mean unsweetened) insist that it is the only real correct way to create it. Likewise, those preferring the sweet version do this having a passion. I happen to love both, and I am unable to possibly be the only one. If I’m spreading my cornbread with something sweet, like honey-butter, then I’ll go having a savory cornbread — because I don’t want to go crazy for the sweet. The same goes if I’m turning it into with bacon butter rather than ordinary butter. (Bacon butter is the smooth, bacony byproduct of baking bacon inside the oven.
In contrast, if I’m serving it with chili, or let’s pretend with jalapeños baked into it, then I may want a bit of sweetness to normalize the heat. So there you go. The idea is, it is possible to like cornbread for both, or not. If you want it sweet, allow it to be described below, with sugar and honey. For the savory cornbread, leave them out. For something between, use less, or even precisely the sugar, or precisely the honey.
I will point out that sugar has an effect on the proteins in flour called glutens. By upsetting how water interacts with those glutens; sugar basically makes baked goods softer and a lot tenderer. (Salt, by the way, does the opposite.) So and then leave out of sugar, you’ll end up with a slightly less tender cornbread, that might not bother you, but it’s something to consider.
Finally, this recipe will make a 9 × 9 cornbread. You can use a regular square baking dish, a nonstick baking pan, or a flexible silicone pan. For that glass or ceramic dishes, I’d grease and flour the dishes. If it is a nonstick pan, I’d be satisfied a quick spritz of cooking spray. The silicone baking pans do not require either one.
Easy Martha White Cornbread Recipe
Preparation time Cook time
10 Minutes 35 Minutes
- 1 teaspoon Crisco® All-Vegetable Shortening
- 1 large egg
- 1 1/2 cups buttermilk
- OR 1 1/3 cups milk
- 1/4 cup Crisco® Pure Vegetable Oil
- 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
- OR 2 cups Martha White® Self-Rising Enriched White Buttermilk Corn Meal Mix
- HEAT oven to 450ºF. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes.
- WHISK egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet.
- BAKE 20 to 25 minutes or until golden brown.
SELF-RISING CORN MEAL VARIATION: Prepare as directed above but substitute self-rising corn meal for self-rising corn meal mix and increase buttermilk to 1 3/4 cups or milk to 1 1/2 cups.
Serving Size (1/8), Calories 200 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 30mg, Sodium 480mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 2g), Protein 5g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 15%, Iron 6%.
And that’s all for today’s recipe about Easy Martha White Cornbread Recipe, please leave some comment and let us know if you already make it at home.
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