martha white cornbread recipe

Written BySheba G Updated On
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The Best martha white cornbread recipe

This cornbread recipe is one of my go-tos, the kind of comfort food that feels like home. It’s simple enough to whip up on a busy weeknight when everyone’s starving, but it also holds its own at bigger gatherings—whether it’s a Sunday breakfast with the whole family or a potluck where everyone brings a dish. The texture is just right, that soft, slightly crumbly bite that doesn’t get too dense or dry, and the buttery flavor makes it feel indulgent without being heavy. My kids love it because it’s easy to customize—add a little cheese, sour cream, or even a sprinkle of cinnamon if they’re feeling fancy. It’s that kind of recipe that doesn’t demand perfection, just a little care in the mixing and a watchful eye while it bakes. Plus, it’s got a few hidden perks: the whole grain flour gives it a little extra fiber, and the natural sweetness from the corn makes it a lighter option than some store-bought versions. It’s the kind of dish that’s as comforting as it is practical.
Classic Martha White-Style Cornbread

Classic Martha White-Style Cornbread

4.7 from 891 votes

A buttery, tender cornbread with a slightly sweet tomato-garlic sauce, perfect for topping soups or serving alongside grilled meats. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350

🥘Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 cup melted butter
For the Sauce
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano

👨‍🍳Directions

  1. 1
    Preheat oven to 400°F. Lightly grease a 9-inch round baking pan.
  2. 2
    In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
  3. 3
    Add buttermilk, egg, and melted butter. Stir until just combined—do not overmix.
  4. 4
    Pour batter into the prepared pan. In a small bowl, mix tomato sauce, garlic, olive oil, and oregano. Pour sauce evenly over the batter.
  5. 5
    Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

🔧Equipment

  • Mixing bowls
  • Whisk
  • Greased 9-inch round baking pan
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 700mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 12g

📝Notes

  • For extra crispiness, broil for 2–3 minutes at the end of baking.
  • Substitute buttermilk with plain yogurt if preferred.
  • Let cornbread cool slightly before slicing to prevent crumbling.

Watch Video Of How Classic Martha White-Style Cornbread Works

This cornbread sticks to your ribs and fills the table with warmth, whether it’s a casual Sunday brunch or a cozy dinner for the whole crew. Its simple, hearty texture makes it the perfect blank canvas for butter, honey, or fresh herbs—no fancy prep needed, just good food that feels like home. It’s always a hit because it’s easy to make ahead and even easier to share, so no one feels left out at the table.

❓ Frequently Asked Questions About Martha White-Style Cornbread

How do I know when the cornbread is done?

When the batter is cooked through, the top will be golden brown and the edges will pull away slightly from the pan. For a crispier texture, broil for 1–2 minutes at the end, watching closely to avoid burning.

Can I substitute buttermilk for fresh buttermilk?

Yes, you can use plain milk mixed with a tablespoon of vinegar or lemon juice per cup of milk and let it sit for 5–10 minutes to mimic the tanginess of buttermilk.

How should I store leftover cornbread?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a toaster or oven until warm and crispy.

Will this recipe work in a cast-iron skillet?

Absolutely! Use a well-seasoned cast-iron skillet—just reduce the baking time slightly (about 10–15 minutes) and check for doneness with the same golden-brown and pull-away cues.

What if I don’t have a stand mixer for creaming the butter?

Use a hand mixer or whisk vigorously by hand—just aim for smooth, fluffy butter and sugar before folding in the dry ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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