This copycat Martha White cornbread is buttery, fluffy, and an ideal side for any meal. Baked in a hot skillet, the bottom develops a pleasant, slightly crisp crust while the interior stays tender and moist. It’s incredibly quick and easy — just a few simple steps and this skillet cornbread can be on the table in under 30 minutes.
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Why I Love This Southern Cornbread
A hot, buttery slice of homemade cornbread is hard to beat. The contrast of crisp edges with a fluffy, slightly sweet center makes it a comforting, versatile side.
This version uses white cornmeal, buttermilk, and butter to create a balanced texture and rich flavor. The skillet method gives the base a pleasant crunch while keeping the crumb soft.
It pairs well with many mains — from chili and fried chicken to pasta or roasted vegetables — but it’s equally satisfying on its own with a pat of butter or a drizzle of honey.
Ingredients Needed
- 1 large egg
- 1 ¾ cups buttermilk — adds richness and keeps the cornbread moist.
- ¼ cup vegetable oil — or another neutral oil.
- 2 cups white cornmeal — white gives a lighter crumb; yellow works as well.
- 1 tbsp baking powder — make sure it’s fresh for good rise.
- 1 tsp salt
- 2 tbsp butter — for flavor and to grease the skillet.
- 1 tbsp sugar (optional) — for a touch of sweetness.
How To Make Skillet Cornbread
Step 1: Prep work
Measure your ingredients before you start. Preheat the oven to 450°F (230°C). Grease a cast-iron skillet with butter, oil, or shortening and place it in the oven to heat while you mix the batter.
Step 2: Make The Cornbread Dough
In a large bowl, combine the egg, buttermilk, oil, cornmeal, baking powder, salt, and sugar if using. Whisk until the mixture begins to thicken, then fold with a spatula (or use your hands) until it forms a cohesive dough ball.
Step 3: Bake The Cornbread
Carefully remove the hot skillet from the oven using an oven mitt. Place the dough ball in the center and gently press it to fill the skillet to the edges. Return the skillet to the oven and bake for 25–28 minutes, or until the top is golden and a toothpick comes out clean.
Step 4: Serve
Let the cornbread cool a few minutes before slicing. Serve warm with butter, honey, or alongside your favorite main dish — it’s delicious either way.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze pieces in an airtight container or zip-top bag for up to 3 months.
To reheat and preserve the crisp edges, warm slices on a baking sheet in a 350°F oven for about 5 minutes. If you need to reheat quickly, the microwave works in 30-second increments; wrap the piece in a paper towel to retain moisture.
This cornbread is best served straight from the skillet, but it’s still tasty at room temperature and reheats well for quick weeknight meals.
More Side Dish Recipes To Try Next
If you want more side dish ideas, try other comforting options like cornbread casseroles, classic old-fashioned cornbread, or simple baked beans. These make great companions to this skillet cornbread.
- Cowboy cornbread casserole
- Mexican street corn casserole
- Old fashioned cornbread
- Stuffed mushrooms or baked beans for a heartier spread
Martha White Cornbread Recipe
This copycat Martha White Cornbread recipe is buttery, fluffy, and perfect as a side dish with any meal. The bottom has a slightly crisp texture since it’s cooked in a skillet, while the interior stays tender and moist. It’s quick and easy to make — ready in under 30 minutes.
5 minutes
25 minutes
30 minutes
Ingredients
- 1 large egg
- 1 ¾ cups buttermilk
- ¼ cup oil
- 2 cups white cornmeal
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 tbsp. butter
- 1 tablespoon sugar (optional)
Instructions
- Preheat the oven to 450°F (230°C).
- Grease a cast-iron skillet with oil, butter, or shortening and place it in the oven to heat.
- In a large bowl add the egg, buttermilk, oil, cornmeal, baking powder, and salt.
- Whisk and mix until combined and the batter begins to thicken.
- Transfer the batter to the hot skillet and bake 25–28 minutes, until golden brown.
- Serve hot with butter and enjoy.
Nutrition Information:
Yield:
6
Serving Size:
1 serving
Amount Per Serving:
Calories: 313Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 44mgSodium: 824mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 7g