There’s no denying that Martha White has been around since the late 1800s.
The company was founded by James Guffey who started making flour back in 1881.
In addition to creating this amazing product, he also created the first mechanical mixing machine for wheat flour!
What Is The History Of Martha White Cornbread?
Martha White cornbread is one of those recipes you see everywhere.
You may even have some leftover if you made it recently.
However, there are many different versions of this delicious treat out there.
So what makes Martha White cornbread so special? Let’s take a look at how this famous Southern staple came into existence!
The Original Recipe
Martha White cornbread is often referred to as “the original recipe” because it’s been served in restaurants all over America for decades now.
And while you can find variations on the basic formula, the original version comes together with ease.
- 1/4 cup butter (soft)
- 1 1/2 cups self rising white flour or all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg beaten well
- 1 cup milk
(Optional) Add 1 tablespoon sugar or honey to taste
Variations on Martha White Cornbread
Martha White cornbread is definitely not your average run-of-the-mill cornbread recipe.
There are several types of flavors available ranging from sweet and savory to spicy and tangy.
Here are just a couple of examples of popular varieties of Martha White cornbread that you should try sometime soon.
Cajun Cornbread – This type of cornbread uses Cajun spices such as paprika, cayenne pepper, and garlic powder.
If you love spicy food, then this variation is perfect for you!
Buttermilk Biscuits – Buttermilk biscuits are another great option when you want something a little bit different from regular cornbread.
They’re light and fluffy and make a fantastic breakfast item too.
Try them topped off with strawberries and whipped cream.
Jalapeno Poppers – Jalapeño poppers are a favorite snack among people of all ages.
What would your childhood be like without these spiced morsels? They’re usually fried and covered in cheese but they don’t need to be.
Make yours healthier with this fresh jalapeno cornbread recipe instead!
Herb Roasted Turkey Breast – If you love turkey meat, then this herb roasted turkey breast will satisfy your craving.
If you do decide to go this route, make sure to serve it up alongside mashed potatoes and gravy to complete the Thanksgiving experience.
How Did The Recipe For Martha White Cornbread Come About?
This recipe comes directly from Martha White themselves.
There is no doubt that Martha White plays an important role in American culture today.
They make delicious products like bread, cookies, and even ice cream.
But it wasn’t always so great for their business when they decided to bring out a new line of baking mixes called “Martha White Corn Bread Mixes”.
The company’s marketing team had a tough time getting people excited about these new products.
In fact, one of the earliest ads showed a man eating his own arm after trying one bite of this mix (which obviously didn’t work).
After seeing this ad, many consumers were reluctant to buy the product.
However, things changed once they saw how much fun people could have with their new cornmeal mix.
One customer wrote in praising the product saying, “I am glad I bought your cornbread mix because you can use it just as well for pancakes or muffins or on chicken or meat loaf.
You might want to try adding some butter and milk, but not too much.
We love it!!”
After hearing feedback like this, the Martha White team began to realize that there was something very special about their new cornmeal mix.
So, instead of pushing them away, they decided to embrace it.
And thus, Martha White cornbread was born.
What Are The Ingredients In Martha White Cornbread?
Martha White Cornbread Recipe | Southern Living
The Martha White cornbread recipe calls for basic pantry staples like milk, butter, eggs, salt, baking powder, sugar, and vanilla extract.
These ingredients give the bread its taste while also adding moisture so it doesn’t dry out too quickly.
If you want some extra flavor, you can add additional herbs or spices such as cinnamon, nutmeg, allspice, cloves, mace, cardamom, black pepper, cayenne pepper, coriander seeds, fennel seed, mustard, oregano, paprika, sage, thyme, rosemary, parsley, basil, onion flakes, garlic, chili peppers, ginger (freshly grated), and hot sauce.
You can even use dried fruit if you have them on hand – just be sure not to overdo it because they will get overly sweet.
If you want to change up your Martha White cornbread recipe, try using different types of grains instead of regular yellow cornmeal.
How Do You Make Martha White Cornbread?
Martha White makes great corn bread because they use all-purpose flour which contains gluten.
Gluten helps create more volume when baking so that your cornbread will be fluffy and light.
If you want to know what other types of flour there are, check out our article on the different types of flours available online.
The next thing you need is buttermilk.
Buttermilk is made from adding sourdough starter (a mixture of yeast and bacteria) into regular milk until it curds up.
Once you have purchased some buttermilk, prepare the following ingredients according to the instructions below.
- 1 cup All Purpose Flour
- 3/4 teaspoon salt
- 1 tablespoon sugar or honey
- 1 egg
- Butter for greasing pan
- 1 1/2 cups buttermilk
To start off with, heat butter over medium high heat in an 8 inch cast iron skillet.
After the butter melts, add in the flour and mix together using a wooden spoon.
Then sprinkle in the salt and sugar evenly throughout the batter.
Once everything has combined well, pour in the eggs and stir continuously until the batter turns slightly yellowish in color.
Be sure not to beat too much as this can cause lumps.
Next, slowly pour in the remaining half cup of buttermilk while stirring constantly.
If the batter seems thick at any point during these steps, just add another tablespoon of buttermilk.
Do not let the batter sit for too long after pouring in the last bit of buttermilk either.
Otherwise, the final product may become tough and dry instead of moist and soft.
After mixing everything in thoroughly, place the skillet in the oven and bake for 20 minutes.
Remove the skillet immediately once cooked through and serve warm.
You can also top the cornbread with extra melted butter if desired.
What Is The Nutritional Value Of Martha White Cornbread?
Martha White cornbread comes out at about 6 grams of protein per serving.
That means it’ll keep your body going throughout the day without any major spikes or dips.
When compared to other flours, this one ranks high on the list as well.
It’s also rich in B vitamins like thiamin and riboflavin which helps boost energy levels and prevent fatigue.
The carbohydrates found in this bread are pretty moderate too, coming in at just 65% of the total calories consumed.
In comparison, whole grain cornmeal has about 80 carbs, while refined wheat flour contains about 100.
All things considered, Martha White cornbread provides an overall balanced diet with all the nutrients needed to fuel our bodies daily activities.
It’s a great choice if you want something filling but not overly caloric.
What Are Some Of The Health Benefits Of Eating Martha White Cornbread?
Martha White cornbread is made with all-natural ingredients and it’s low in calories, fat, sodium, sugar, and carbs.
If you’re looking for something healthy to serve your family on Sunday morning, then this is the one for you!
This recipe will not disappoint if you want to add some variety to your diet.
We recommend serving this bread as an accompaniment to any type of poultry or meat, but don’t be afraid to try it as part of your breakfast either.
If you’ve never had Martha White before, you might find yourself wondering what exactly makes it so special.
Well, there are many things about this brand that make it stand out from other brands, including its unique shape.
This round loaf looks like a big piece of cake when sliced into rounds and served warm with butter.
It’s good for you because…
- it contains less than 2 grams of trans fat per slice.
- the dough itself does not contain hydrogenated oils, which can cause heart disease.
- it’s gluten free, meaning you won’t get sick after ingesting it.
- you can eat it plain, cut it up into pieces, or use it to top off your favorite dishes.
How to cook Martha White cornbread
The best way to enjoy Martha White cornbread is to bake it at home using baking powder instead of yeast.
For a traditional baked version of Martha White cornbread, heat 1 tablespoon vegetable oil over medium heat.
Add the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, and pepper) to a bowl until well combined.
Next, mix together eggs, milk, melted butter, vanilla extract, and sour cream.
Then, slowly pour the wet mixture into the dry mixture while stirring constantly to avoid clumping.
Once both mixtures have come together, stir them again just to combine everything evenly.
Pour the batter onto a greased baking sheet and smooth it out with a spatula.
Bake it at 350 degrees Fahrenheit for 20 minutes or until golden brown.
What Are Some Of The Drawbacks Of Eating Martha White Cornbread?
Martha White cornbread is one of America’s favorite comfort foods.
However, there are many people out there who don’t like its sweet flavor or mushy texture.
If you fall into this category, we have good news for you.
We found an amazingly delicious recipe for Martha White Cornbread that will make even those who hate this traditional Southern staple want to try it again.
How Does The Taste Of Martha White Cornbread Compare To Other Types Of Cornbread?
Martha White cornbread tastes great when served warm out of the oven.
However, it can be paired well with many different dishes.
For example, you could pair it with fried chicken or even eggs.
When pairing it with anything else, it’s best to keep in mind that it will get mushy if left at room temperature too long.
That said, it can last up to three days if kept refrigerated properly.
You don’t want to leave it sitting on your countertop though because it can get soggy quickly.
If you have sensitive teeth, Martha White cornbread may not be the best option for you.
While they aren’t very sweet, these breads tend to contain sugar and salt which means that they can cause tooth sensitivity issues.
As far as flavor goes, there isn’t much difference between Martha White cornbread and any other type of cornbread.
One thing to note about their recipes is that they use butter instead of oil.
Many Americans prefer using less fat in their food so they usually opt for recipes like this one over others.
The main difference comes down to how crunchy it gets after baking.
Some cornbreads bake so hard that their insides become dry while Martha White cornbread remains moist throughout its entire cooking process.
Is Martha White Cornbread A Good Choice For People With Gluten Sensitivities?
Martha White makes all kinds of different products including bread, pasta, crackers, cookies, cakes, muffins, and more.
However, they are not known as being particularly healthy or nutritious foods.
In fact, some of their products contain ingredients such as sugar, hydrogenated oil, partially-hydrogenated oils, soy lecithin, and artificial flavors.
So if you have any kind of food allergies or intolerances, then it might be best to avoid these items.
That said, there are several things that make Martha White cornbread stand out among the rest.
First off, it’s delicious.
Second, it’s very affordable.
Third, it uses whole grain flours which can help reduce your risk of developing certain health conditions like diabetes and heart disease.
So what exactly is Martha White cornbread made of? Here’s an overview of the ingredient list below.
- All Purpose Flour (100%)
- Cornmeal (50%–60%)
- Salt
- Butter/Margarine (4%)
- Eggs (3%)
- Baking Powder (1%)
- Milk (2%)
- Vanilla Extract (0.5%)
- Sugar (2%)
Equipment
- Oven
Ingredients
- 1 teaspoon All-Vegetable Shortening
- 1 large egg
- 1 1/2 cups buttermilk
- 1 1/3 cups milk
- 1/4 cup Pure Vegetable Oil
- 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
- 2 cups Martha White® Self-Rising Enriched White Buttermilk Corn Meal Mix
Instructions
- Preheat the oven to 450oF. Fill an 8-inch ovenproof skillet or an 8-inch square or round baking pan halfway with shortening. Heat in the oven for about 5 minutes.
- WHISK the egg in a medium mixing bowl. Blend in the buttermilk, oil, and corn meal mixture until smooth. The batter should be smooth and pourable. If the mixture is too thick, add 1 to 2 tablespoons more buttermilk. Tilt skillet gently to coat the bottom with shortening. Pour the batter into the skillet.
- BAKE for 20–25 minutes, until golden brown.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.