Martha White Southern Cornbread

This post may contain affiliate links. Read my disclosure policy.

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.



Martha White Southern Cornbread

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


  • 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)


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 450 degrees.
  2. Grease a cast iron skillet with oil or shortening and put it in the oven.
  3. 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).
  4. Whisk to combine.
  5. Bake for 25-28 minutes or until golden brown.

  6. Brush on melted butter when it comes out of the oven (optional).

Nutrition Information

Yield: 12 Servings, Amount per serving: 195 calories, Calories: 195g, Carbohydrates: 24g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 254mg, Potassium: 271mg, Fiber: 3g, Sugar: 3g, Vitamin A: 136g, Calcium: 89g, Iron: 1g

All images and text © for Dinner, then Dessert.

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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Bread Recipes Recipe

Leave a comment & rating

Your email address will not be published. Required fields are marked *


    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!