Martha White Southern Cornbread

Martha White Southern Cornbread is an easy cornbread recipe with just 6 ingredients that makes a classic homemade cornbread with buttermilk.

homemade cornbread slices

What makes a Cornbread Recipe “southern?”

Southern Cornbread is different than the cornbread you find in most restaurants. This cornbread is not sweet, it is distinctly corn flavored and generally used in stuffing recipes. The other great thing about it though? It tastes like what you’d want a real homemade cornbread to taste like instead of a corn muffin.

Homemade Cornbread – The Perfect Soup Side

This homemade cornbread is a perfect addition to a bowl of warm chili (like yesterday’s Slow Cooker Chili) or any soup for that matter, and is delicious on the side of your favorite bbq dishes.

Another positive for this homemade cornbread? This cornbread recipe is great for making a quick side dish – with just a few ingredients you’ll have this Southern Cornbread ready to bake before you cast iron skillet even warms up!

piece of homemade cornbread made from southern cornbread recipe

What is White Cornbread vs Yellow Cornbread?

White cornbread uses white cornmeal as the base and tends to have a less bold flavor than yellow cornbread. Many will say the only difference is in the color of the corn that is used to create the cornmeal, but white corn tends to have a muted, less sweet flavor than yellow corn.

Why is this Southern Cornbread?

Most cornmeal you’ll find in the south is white cornmeal. The use of yellow cornmeal or cornmeal mixes are primarily used outside of the Southern United States. Outside of the area you’ll find almost all cornbread is a sweeter, yellow variety.

Looking for more bread options?

Homemade cornbread made from Southern Cornbread recipe that's not too sweet

Tools Used in this Martha White Southern Cornbread recipe:

Cast Iron Skillet: My most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever and makes the best crust on your cornbread!
White Cornmeal: A southern staple, this cornmeal is different than the yellow variety and different than the cornbread mixes.
Buttermilk Powder: An easy substitute to keeping fresh buttermilk on hand! Easy to mix into replacement buttermilk.

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Martha White Southern Cornbread

Martha White Southern Cornbread is an easy recipe with just 6 ingredients that makes a classic Southern cornbread with buttermilk.

Yield 12 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish, Starch Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 large egg
  • 1 3/4 cups buttermilk
  • 1/4 cup oil (or shortening)
  • 2 cups white cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar optional
  • 2 tablespoons butter melted (optional)

Instructions

  • Preheat the oven to 450 degrees.
  • Grease a cast iron skillet with oil or shortening and put it in the oven.
  • In a large bowl add the egg, buttermilk, oil, cornmeal, baking powder and salt (sugar would be added here too if you want a hint of sweetness).
  • Whisk to combine.
  • Bake for 25-28 minutes or until golden brown.
  • Brush on melted butter when it comes out of the oven (optional).

Nutrition

Calories: 195kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 254mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g | Vitamin A: 136IU | Calcium: 89mg | Iron: 1mg
Keyword: Southern Cornbread Recipe
Quick and Easy to make, this Southern Cornbread is perfect and not too sweet!
Martha White Southern Cornbread is an easy recipe with just 6 ingredients that makes a classic Southern cornbread with buttermilk.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Seemed like the batter was too soupy. I added another 1/3c of corn meal. Swapped the buttermilk for 1/2 and 1/2 (didn’t have any choice).

  2. This might sound like a dumb question, but why do you list the step to put the skillet in the oven before pouring the mixture in? Is that a mistake? If not, how long do you leave it in until you take it out to pour the mixture in?

    1. You want to put your cast iron skillet in the oven while it’s preheating so get it warm before adding the cornbread mixture. Once it’s heat to 450 degrees, take it out and add the batter and bake it for 25-28 minutes. Hope this helps clear things up.

  3. Don’t really like to taste of it with buttermilk I really use regular milk and I don’t have a skillet that’s made of I cast iron so I would just use a regular pan to bake it in

  4. Being from Texas, I love cornbread and Martha White is a must. As far as white or yellow cornbread….well…that has started many a fight! Let’s Eat!!

    1. It’d be better to use yogurt or sour cream as a substitute since they’re both a dairy product that’s high in lactic acid.

  5. We bought Martha White corn meal that is white. My husband would not eat it, it has no taste at all. What do I do with it??? Thank you.

    1. Are you saying he didn’t like this cornbread or just doesn’t like white cornmeal at all? Sorry, just confused. If it’s the taste of the this cornbread, you can add extras to it to give it more flavor like jalapeño, cheese, etc.

  6. Might have to try your recipe, I have always used white cornmeal, I am using Lamb’s since we have moved to Texas. I have always used some flour in mine, so we will see, Am making your chili as I e-mail you smell’s delicious. Love your recipes.Thanks.

    1. I am a Southern gal from Kentucky and have made Southern cornbread for 60 years. As stated, our cornbread has not a hint of sweetness. Until I married, I didn’t know that cornbread could be made any other way besides with buttermilk. My mother-in-law made corn bread with sweet milk, and I soon developed the taste for corn bread made with sweet milk. That would be up to your taste. My mom would sometimes make cornbread flap jacks. She made these by dropping a few spoonfuls in the skillet in heated cooking oil, then turning them once they were browned on each side. These are delicious with homemade stew, soup. or chili. I am a country cornbread girl from way back. If you haven’t had country cornbread stir up a batch today!

      1. Hello Rosella hope ur having a great morning and hope ur day goes great also reason I’m replying to ur post is cause I’m also from Ky and wanted to say there’s nothing better then a BIG BOWL OF BEANS, CORNBREAD, AND SOME FRIED TATERS. Now that is something that will fill you up and make you have a great nites sleep. Oh btw,
        GO BIG BLUE ALL THE WAY CAUSE IN KY WE BLEED BLUE! GO WILDCATS!!!! #BBN FOR LUFE
        God bless, again have a great day. Gig

        1. Haha, a big bowl of beans is exactly why I was looking for a cornbread recipe. My gladiola mix has been in the pantry forever so I thought it would be nice to try it from scratch. I’m only 33, but I grew up eating beans and cornbread (in Texas), and I make it exactly the way my Mama taught me (learned from her grandmother) but we’ve always used a mix for cornbread so this should be interesting. Probably my favorite home cooked meal!

  7. Mmm! I can imagine eating this with soup or a fresh salad, or sloppy joes…the list goes on and on! Delicious!