Martha White White Cornbread Dressing Recipes To Savor

There’s something truly comforting about a warm slice of cornbread, especially when it’s made with the finest white bolted cornmeal. Today, let’s dive into the delightful process of baking this classic Southern dish that’s perfect for any occasion. Whether you’re enjoying it as a side at a barbecue or with a bowl of chili, this cornbread recipe is sure to impress!

White Bolted Cornmeal Cornbread

This cornbread is rich in flavor and has a fluffy texture that you’ll absolutely love. Here’s how to make it:

White Bolted Cornmeal - Martha White ### Ingredients

1 cup white bolted cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs

Instructions

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or an 8-inch cast iron skillet.
In a large mixing bowl, combine the white bolted cornmeal, all-purpose flour, baking powder, salt, and sugar.
In another bowl, whisk together the milk, vegetable oil, and eggs until well blended.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
Transfer the batter to the prepared baking pan or skillet, smoothing the top with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let it cool in the pan for a few minutes before cutting into squares or wedges.
Serve warm, and enjoy this delightful cornbread with butter, honey, or your favorite jam!

Enjoy your homemade white bolted cornbread—it’s a simple yet delicious addition to any meal!