White Cornbread Recipes

SOUTHERN CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees.
• If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
• Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
• Mix until combined and drop a small amount into your skillet.
• If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
• Transfer the skillet from the stove top to the hot oven.
• Bake 25-30 minutes or until golden and set.

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
• Mix soda, baking powder, salt and sugar with cornmeal.
• Add buttermilk, eggs, and melted butter and mix well.
• Pour into the hot skillet and bake until golden brown, about 20 minutes.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

SKILLET CORNBREAD RECIPE

Steps:

• Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
• Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.
• Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
• Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

WHITE CORNBREAD

Steps:

• Put lard in a 10" skillet and stick in a 450 oven.
• In a lerge bowl, pour the egg.
• Add the buttermilk and stir to blend.
• Add the cornmeal mix and stir until blended.
• If batter looks too thick, add a little water to get batter to cake mix consistency.
• Pour about half of the melted lard into bowl and stir until incorporated.
• Pour batter into skillet and cook for 20-25 minutes until golden brown.

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

SOUTHERN WHITE CORNBREAD

Steps:

• Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
• Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
• Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

WHITE CORNBREAD

Steps:

• Blend corn, egg and milk in a medium bowl.
• Combine baking mix, cornmeal and sugar; add to corn mixture.
• Stir until just blended; Spoon evenly into 12 greased muffin cups; or use paper muffin cups inserts.
• Bake at 400 degrees for 18 to 20 minutes or until golden brown.

WHITE SKILLET CORNBREAD

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Grease an 8-inch cast iron skillet with butter; set aside.
• In a large mixing bowl, combine the white cornmeal, flour, sugar, baking powder, and salt; set aside.
• In a medium mixing bowl, whisk together the milk, egg, and coconut oil. Pour this wet mixture into the dry mixture and stir to combine.
• Pour the batter into the greased cast iron skillet. Bake at 400 degrees for 20 minutes, or until a knife comes out clean when inserted into the center of the cornbread.
• Serve the cornbread warm with the homemade whipped maple butter, if desired.

MARTHA WHITE SOUTHERN CORNBREAD

Steps:

• 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).