Martha White cornbread recipe from bag

Help! I am using a 12 inch cast iron skillet to make cornbread for a crowd. Using Martha White Corn Meal Mix-which is for an 8 inch pan- How do I adjust the recipe?

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Patty S.

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Skillet Cornbread is the quintessential southern side dish! Made in a cast iron pan, this recipe is a savory addition to your next pot of soup or chili.

There are few things more southern than a crispy-edged skillet of cornbread. Growing up in the South, cornbread was always made in a cast-iron skillet, generally one passed down through generations.

Now, I own my grandmother’s skillet – and if I’m honest, it’s older than me by about 20 years! Call me a sentimental mush, but I feel so connected to her when I use it.

There are several cautionary tales when it comes to caring for cast-iron cookware, but I’ll get into that later. I use this recipe frequently, especially in my Cornbread Dressing during the holidays. It’s also a delicious companion with red beans and rice, or as cornbread muffins for easy, hands-free serving!

Each time I buy cornmeal, I stick to Martha White. It’s my tried and true brand loyalty because I know it will come out just right every time. I practically go into auto-pilot making this recipe. It’s easy, fast and absolutely delicious.

Cornbread recipe variations

Most Southerners protect their heritage – including cherished cornbread recipes – as if someone will jerk it out from under them.

There seems to be a large debate on how exactly the perfect cornbread recipe is made.

Here are a few different variations on cornbread recipes:

• In the South, it’s all about savory, buttery, crispy-edged, crumbly goodness that pairs perfectly with vegetable soup or beef stew.
• You can serve this from a skillet or bake into perfectly portioned muffins.
• Southwestern areas tend to kick up their recipes with green chillies, peppers, and other Southwestern spices.

Steps for the recipe

The steps are detailed in the recipe card below. It’s as simple as mixing and baking!

FAQ on Southern Skillet Cornbread

What is the best pan to cook cornbread?

A 10-inch cast iron skillet is always the best! It gets the edges nice and crispy, while the inside is perfectly done.

Can I bake cornbread in a glass dish?

Yes, but the edges will not crisp up as they would in a cast iron skillet.

Can I use milk instead of buttermilk?

If you don’t have buttermilk, regular milk (same measurement) will do just fine for this recipe. I’ve heard of people adding in baking soda or powder, but I’ve never found that to be necessary.

How do you season a cast iron cornbread pan?

I’ve got a whole blog post on caring for your cast iron skillets here:

Is corn pone the same as cornbread?

No, it’s much thicker and malleable than this recipe. It turns out more like a cornmeal cake instead of a slice of cornbread.

Is cornbread and corn muffin mix the same?

Yes, instead of adding all of the batter to the skillet, fill each greased muffin tin about 3/4 of the way full of batter. Then, bake until golden brown.

Skillet Cornbread Recipe

This easy southern cornbread recipe can be used to sop up chillies, soups or as an ingredient in other recipes.

4.94 from 32 votes

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Servings 8

Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Ingredients  

1x2x3x

• ¼ cup Vegetable oil (, plus 1 teaspoon)
• 1 large Egg
• 1 ½ cups Buttermilk (1 1/3 cups milk)
• 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix

Instructions 

• Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.

• Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.

  What can I add to store bought cornbread?

  10 Mix-Ins for Classic Cornbread.

  Bacon and scallion. ... .

  Green chile and cheddar cheese. ... .

  Crumbled sausage and poultry seasoning. ... .

  Fresh corn and basil. ... .

  Pepperoni, parmesan, and black pepper. ... .

  Spicy shrimp and creole seasoning. ... .

  Brown sugar and pecan. ... .

  Cranberry and maple syrup..

  How do you jazz up store bought cornbread?

  One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

  Is Martha White Yellow Cornbread Mix Sweet?

  There's nothing like the comfort of Martha White® Sweet Yellow Cornbread. This easy-to-make mix serves six—all you need is milk, butter, and an appetite! *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

  Should I use milk or water for cornbread?

  You can use water instead of milk to make cornbread. However, if you want to keep the cornbread's dense texture, you might want to mix water with a tablespoon of melted butter per cup of water to maintain the fat content.