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