Martha White Reveals the Secret to Perfectly Crisp Cornbread
Pre-seasoned Cast Iron Skillets make perfect Southern Cornbread a little bit
NASHVILLE, Tenn., Nov. 18 /PRNewswire/ -- Everyone knows that Southerners love crisp cornbread, but not everyone knows the secret to achieving that perfectly golden-brown layer of pure deliciousness. "We at Martha White believe that baking the best cornbread you ever put in your mouth is as simple as pouring Martha White cornmeal batter in to a cast iron skillet," said Linda Carman, Martha White southern baking expert. "This combination creates crispy, brown edges and a perfectly moist center." Cooking in cast iron skillets is being rediscovered by good cooks everywhere. The days are long gone when finding a good, seasoned skillet meant you either inherited it or lucked out at a flea market or estate sale. Today, you can buy a pre-seasoned cast iron skillet from a hardware or department store and begin preparing sumptuous Southern cornbread immediately. A special limited edition Martha White pre-seasoned, eight-inch Lodge(R) Cast Iron skillet is now available from Martha White for $7.95 plus $5 shipping and handling with two proofs of purchase from any Martha White product. Look for more information on MarthaWhite.com or on specially marked pouches of Martha White "Cotton Pickin' Cornbread"(R) Mix. Serving crisp cornbread hot from the oven turns a simple meal into something special. "Martha White 'Cotton Pickin' Cornbread' Mix is the perfect start for some delicious cornbread variations," says Carman. "They're the perfect accompaniment to soup, stew, chili, beans, salads or fresh vegetables." Olive Rosemary Cornbread: Stir 1/4 cup chopped kalamata olives and 1/2 teaspoon dried rosemary or 1 1/2 teaspoons chopped fresh rosemary into Martha White "Cotton Pickin' Cornbread" batter; bake according to package directions. Southwest Roasted Red Pepper Cornbread: Stir 1/3 cup shredded Pepper Jack cheese and 1/4 cup drained and chopped roasted red peppers into the Martha White "Cotton Pickin' Cornbread" batter; bake according to package directions. Cheesy Bacon Cornbread: Stir 1/2 cup shredded sharp Cheddar cheese and 1/2 cup cooked crumbled bacon into Martha White "Cotton Pickin' Cornbread" batter; bake according to package directions. Parmesan Black Pepper Cornbread: Stir 1/3 cup grated Parmesan cheese and 1/2 teaspoon coarsely ground black pepper into Martha White "Cotton Pickin' Cornbread" batter; bake according to package directions. "Just use a little imagination -- and your cast iron skillet," Carman says, "and you'll have perfect cornbread every time." A leading brand of Southern baking mixes and ingredients, Martha White was founded 1899 in Nashville, Tenn. Contact: Linda Carman (615) 244-1818
SOURCE Martha White
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