MARTHA WHITE CORNBREAD MIX RECIPE RECIPES

Name: Martha White Basic Cornbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 9" square pan, 6-8 serving(s)
Ingredients: 1 egg, beaten; 1 3/4 cups buttermilk; 1/4 cup oil or 1/4 cup melted shortening; 2 cups martha white plain cornmeal; 1 tablespoon baking powder; 1 teaspoon salt

MARTHA WHITE BASIC CORNBREAD RECIPE - FOOD.COM

Martha White Basic Cornbread Recipe - Food.com image

I got this recipe from a bag of Martha White cornmeal. I wanted to save it here. My daughter uses it for her cornbread dressing.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1 9" square pan, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 egg, beaten
1 3/4 cups buttermilk
1/4 cup oil or 1/4 cup melted shortening
2 cups martha white plain cornmeal
1 tablespoon baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 269.2, FatContent 12, SaturatedFatContent 2, CholesterolContent 33.9, SodiumContent 670.2, CarbohydrateContent 35.3, FiberContent 3, SugarContent 3.7, ProteinContent 6.7

VANILLA CUPCAKES RECIPE | MARTHA STEWART

Vanilla Cupcakes Recipe | Martha Stewart image

For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.

Provided by Martha Stewart

Categories Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

Steps:

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour mixture.
Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

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MARTHA WHITE BASIC CORNBREAD RECIPE - FOOD.COM

I got this recipe from a bag of Martha White cornmeal. I wanted to save it here. My daughter uses it for her cornbread dressing.
From food.com
Total Time 25 minutes
Calories 269.2 per serving

Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

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