Best White Cornbread Recipes

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD

Steps:

• Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Preheat oven to 400 degrees F.
• In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

CLASSIC MARTHA WHITE CORNBREAD DRESSING

Steps:

• 1. HEAT oven to 375°F. Spray 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. 2. COMBINE onion mixture with all remaining ingredients in large bowl; mix well. Spoon into prepared baking dish. 3. BAKE 45 to 50 minutes or until golden brown.

CORNBREAD WITHOUT WHITE FLOUR OR SUGAR

Steps:

• Mix all the ingredients and bake in a square glass pan in a 400° preheated oven for about 30-35 minutes.

WHITE CHICKEN CHILI WITH CILANTRO CORNBREAD

Steps:

• 1. For the chili: In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
• 2. In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
• 3. In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken. Before serving, stir in Monterey jack cheese and chopped cilantro. Serve with cornbread and chile sour cream
• 4. For the cornbread: Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and set aside. In a medium bowl whisk together dry in ingredients and spices. Add ½ cup butter, buttermilk and eggs and stir till combined. Bake in preheated oven 30-35 minutes until tester in the center comes out clean.
• 5. For the Green Chile sour cream: Combine all ingredients in a medium bowl. Refrigerate until ready to use

CAROLINA SHRIMP AND GRITS CORNBREAD FROM MARTHA WHITE®

Steps:

• HEAT oven to 400º F. Return 2 tablespoons bacon drippings to 10 1/4-inch Lodge cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red peppers and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
• HEAT 1 tablespoon bacon drippings and oil in 12-inch Lodge cast iron skillet over medium-high heat until hot. Add shrimp. Sprinkle with salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook and stir 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
• TOP cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.

SAUSAGE AND CHARD WHITE CORNBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
• Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
• In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
• Preheat the broiler.
• Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!

SOUTHERN WHITE CORNBREAD

Steps:

• Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
• Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
• Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

WHITE CORNBREAD

Steps:

• Blend corn, egg and milk in a medium bowl.
• Combine baking mix, cornmeal and sugar; add to corn mixture.
• Stir until just blended; Spoon evenly into 12 greased muffin cups; or use paper muffin cups inserts.
• Bake at 400 degrees for 18 to 20 minutes or until golden brown.

MOLASSES BUTTERMILK CORNBREAD WITH MAPLE WHITE DOG

Steps:

• To make cornbread, preheat oven to 350. Coat bottom and sides of 8 inch cast iron skillet or cake pan with bacon grease. Set aside. Split the piece of vanilla bean lengthwise and scrape out seeds with back of a knife and add to small sauté pan. Make sure the pan is shiny metal, not dark nonstick or cast iron or you won't be able to see how dark the butter solids get. Add the pod and 6 Tbsp. of the butter and cook over medium heat til solids drop to the bottom of the pan and turn a nutty brown, 3 to 5 minutes. Remove from heat.
• In medium bowl, whisk together buttermilk, egg, egg yolk, sour cream, sugar and molasses. In large mixing bowl, whisk together cornmeal, flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir wet ingredients into dry ingredients just til mixed. Stir in the browned butter. Pour the batter into the prepared pan and bake til golden brown and top springs back when pressed, 20 to 25 minutes. Remove from oven and rub the top of the corn bread with remaining butter.
• To make maple white dog whoop, in bowl of stand mixer fitted with whisk attachment or with a handheld mixer, whip cream and maple syrup together on medium high speed til soft peaks form. Whisk in whisk if using, 1 Tbsp. at a time. With mixer on high, continue whipping til medium stiff peaks form. The cream can be made ahead and stored in airtight container in refrigerator for up to 2 days. Put a slice of warm corn bread on a plate, top with a dollop of maple whipped cream and garnish with the candied bacon. Drizzle with maple syrup. You can omit the bourbon in this recipe and substitute 1/4 tsp. vanilla to round out the flavor.
• For a variation, use Praline Bacon crunch: Sprinkle 2 to 3 tablespoons toasted finely chopped pecans or hazelnuts onto the pan and toast in a 350 oven til fragrant and beginning to color, 5 to 8 minutes or pecans and 10 to 15 minutes for hazelnuts. Candied Bacon Crunch: 1/4 cup grade B maple syrup 3/4 tsp. Dijon mustard 2 grinds of fresh black pepper 5 slices thick cut applewood smoked bacon, about 1/3 lb. Preheat oven to 400. Line a rimmed baking sheet with parchment paper or a Silpat and place metal oven safe rack like a cooking rack for cookies, on top. In small bowl, mix together maple syrup, mustard, and pepper. Dip bacon in maple mixture, coating both sides liberally and arrange on rack in single layer. Bake for 10 minutes. Flip bacon over, baste with more maple mixture and bake for another 10 minutes. Baste once more during the last 5 minutes of baking. The bacon will take on a rich caramelized color and a lacquered sheen. If you want to tear the bacon into pieces, let it cool completely first. Or you can cut each slice in half and serve