The Perfect Martha White Cornbread (That Actually Tastes Like Grandma’s!)

Let Me Tell You Why This Works

I’ll be honest—I used to think all cornbread was created equal until I tried Martha White’s mix for the first time. My husband’s grandmother handed me this recipe on a crumpled piece of paper, and I figured it was just another box mix recipe. Boy, was I wrong! This cornbread comes out with that perfect golden crust and tender, slightly sweet center that makes you want to eat half the skillet before dinner even starts. Around here, we’ve learned that the secret isn’t just the mix—it’s the technique that makes all the difference.

Here’s the Thing About This Recipe

What makes this cornbread so special is the hot skillet method. I learned this trick the hard way after making soggy-bottomed cornbread for months. The sizzle you hear when that batter hits the hot oil? That’s the sound of a perfect crust forming. Martha White’s self-rising mix takes the guesswork out of getting the right texture, but it’s that cast iron skillet that creates the crispy edges everyone fights over. Trust me on this one—once you try it this way, you’ll never go back to baking it in a regular pan.

The Lineup – Let’s Talk Ingredients

Martha White Self-Rising White Cornmeal Mix – Don’t cheap out on this one. I’ve tried generic brands, and they just don’t give you that same tender texture. The self-rising part is key here because it means less measuring and more consistent results.

Buttermilk – This is what gives the cornbread its tangy flavor and helps create that tender crumb. I always grab an extra carton because someone inevitably wants seconds (and thirds).

Eggs at room temperature – I learned this after cracking cold eggs straight from the fridge and watching them clump up in the batter. Let them sit on the counter for about 30 minutes before you start.

Vegetable oil – You’ll need this for both the batter and the skillet. I always pour a little extra because there’s nothing worse than a sticky cornbread situation.

Sugar – Just a tablespoon gives it that hint of sweetness without making it dessert-like. Some folks skip this, but I think it rounds out the flavor perfectly.

Salt – Even though the mix has salt, this little extra boost makes everything taste more like itself, if that makes sense.

Here’s How We Do This

Start by cranking your oven to 425°F and stick your cast iron skillet right in there while it preheats. This step is crucial—don’t skip it like I used to! The skillet needs to be screaming hot to create that perfect crust.

While the oven’s heating up, whisk together your eggs, buttermilk, and oil in a large bowl. I usually do this pretty vigorously to make sure everything’s well combined. Now for the fun part—add your cornmeal mix, sugar, and salt. Here’s where I used to mess up: I’d overmix the batter trying to get every single lump out. Don’t be me! Stir it just until it comes together. A few lumps are totally fine and actually help create a better texture.

Now comes the exciting part. Carefully remove that hot skillet from the oven using good oven mitts (I’ve learned this lesson the hard way). Add about a tablespoon of oil and swirl it around to coat the bottom and sides. You’ll hear that satisfying sizzle when you pour the batter in—that’s exactly what you want! The batter should bubble and start cooking immediately around the edges.

When Things Go Sideways (And They Will)

Cornbread turned out dry and crumbly? You probably cooked it too long or overmixed the batter. Every oven has its own personality, so start checking at 20 minutes instead of waiting the full 25. If this happens (and it will), just slice it up and toast it with butter—totally salvageable!

Bottom didn’t get crispy? Your skillet wasn’t hot enough. I always check early now because I learned that a properly preheated skillet is the difference between okay cornbread and the kind that makes people ask for your recipe. Next time, make sure that skillet has been in the oven for at least 15 minutes before adding the batter.

Batter looks too thick? Don’t panic! Just add a splash more buttermilk. The consistency should be pourable but not thin like pancake batter. Think somewhere between cake batter and muffin batter—it should fall off the spoon in ribbons.

When I’m Feeling Creative

Sometimes I add a handful of fresh corn kernels when summer corn is at its peak. It makes the cornbread taste like sunshine and gives it this wonderful texture contrast. Around the holidays, I’ll throw in some diced jalapeños and a bit of shredded cheese—though that’s totally optional and definitely makes it richer than a weeknight dinner probably needs.

My fall twist includes a tablespoon of honey instead of sugar, which gives it this subtle floral sweetness that pairs perfectly with chili or soup. The honey also helps keep it moist for an extra day or two.

Things People Ask Me

Can I make this without a cast iron skillet? Absolutely, just use a 9-inch round cake pan or even a square baking dish. You won’t get that crispy bottom, but it’ll still taste great. I usually add a minute or two to the baking time when using regular pans.

How do I know when it’s done? The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Most cornbread needs about 20-25 minutes, but I always start checking at 20 because nobody likes overcooked cornbread.

Can I double this recipe? Sure! I usually make two skillets when we’re having a crowd. Just don’t try to cram all the batter into one bigger pan—the cooking time gets wonky and you’ll end up with burnt edges and a gooey center.

Before You Head to the Kitchen

I couldn’t resist sharing this because there’s something magical about pulling a golden skillet of cornbread out of the oven. The best cornbread nights are when everyone’s gathered around the table, fighting over the crispy corner pieces and slathering butter on warm slices. This recipe has become our family’s go-to for everything from weeknight dinners to holiday gatherings, and I’m pretty sure it’ll become yours too.

Perfect Martha White Cornbread

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• Author: Mialuna
• Diet: Vegetarian

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Description

This foolproof cornbread recipe creates the perfect balance of crispy edges and tender center that’ll have everyone asking for seconds.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 8

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Ingredients

Scale 1x2x3x

• 2 cups Martha White Self-Rising White Cornmeal Mix
• 1½ cups buttermilk
• 2 large eggs, room temperature
• ⅓ cup vegetable oil (plus extra for skillet)
• 1 tablespoon sugar
• ¼ teaspoon salt

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Instructions

1. Preheat oven to 425°F and place your cast iron skillet in the oven while it heats up.
2. In a large bowl, whisk together eggs, buttermilk, and oil until well combined.
3. Add cornmeal mix, sugar, and salt. Stir until just combined—don’t overmix!
4. Carefully remove the hot skillet from oven using oven mitts. Add 1 tablespoon oil, swirling to coat the bottom and sides.
5. Pour batter into the hot skillet—listen for that satisfying sizzle!
6. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
7. Let cool for 5-10 minutes before serving (if you can wait that long).

Notes:

• Seriously, let those eggs come to room temperature—cold eggs will clump up in the batter
• Every oven runs differently, so trust your eyes and start checking at 20 minutes
• That hot skillet is what creates the crispy bottom, so don’t skip the preheating step

Storage Tips:

• Store covered at room temperature for up to 3 days
• Don’t freeze this one—it gets crumbly and weird
• Microwaving turns it into rubber, so reheat in a 350°F oven for 5 minutes instead

Serving Suggestions:

Perfect with butter and honey, alongside chili, or as a base for cornbread stuffing

Mix It Up:

• Add fresh corn kernels for extra texture
• Throw in diced jalapeños and cheese for a spicy kick
• Replace sugar with honey for a subtle floral sweetness

• Category: Side Dish
• Method: Baking
• Cuisine: American