Martha White Cornbread Recipe
This Martha White cornbread Recipe is light and fluffy with a touch of sweetness. It's the perfect side dish for any meal!
Equipment
- Mixing bowl
- Measuring spoons and cups
- Whisk
- Oven
- 9 x 13 baking dish
Ingredients
- 1 pc. egg large
- 1 ½ cups buttermilk
- ⅓ cup oil
- 1 tbsp. baking powder
- 2 cups Martha White Corn Meal mix
Instructions
- Preheat the oven to 450 degrees.
- Lightly grease a baking dish with oil, and place it in the oven to heat it.
- Whisk the egg in a mixing bowl.
- Add the oil, cornmeal mix, and buttermilk.
- Mix well until combined. The texture should be smooth without any lumps.
- Pour the batter into the baking dish.
- Bake for up to half an hour, until it turns golden brown.
Video
Notes
- Cool the egg — Keep in mind that your egg should be at least at room temperature, which would make your cornbread fluffier and smoother.
- Make ahead — Short on time? This cornbread Martha White recipe can be done ahead. Simply prepare the batter and store it in your fridge. You can bake the batter in the following days, for up to a week at most.
Nutrition
Nutrition Facts
Martha White Cornbread Recipe
Amount per Serving
Calories
519
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
13
g
Cholesterol
11
mg
4
%
Sodium
1608
mg
70
%
Potassium
299
mg
9
%
Carbohydrates
68
g
23
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
394
IU
8
%
Calcium
575
mg
58
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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