Martha White Fried Cornbread Recipes

SOUTHERN FRIED CORNBREAD

Steps:

• In a medium-sized bowl, mix cornmeal, salt, and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
• In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
• Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minuteand then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.

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.

SOUTHERN FRIED CORNBREAD

Steps:

• 1. Pour 1/2 of a cup of Crisco Veg. Oil into hot black iron skillet on med. heat wait till gets hot and then Mix 1 cup of Martha White Self Rising Corn Meal with 1 Cup of Barbers Buttermilk stir together until mixed very well spoon about the size of the palm of your hand of cornmeal mix into hot grease easily being careful not to get burned

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.