< Southern Basics

Martha White Thanksgiving Recipe Roundup

With a couple bags of Martha White Corn Bread Mix on hand, you have the building blocks for dozens of delicious holiday dishes, from appetizers to sides to desserts. Here are just a few of our favorites.

Martha White Cornbread Pudding

Nonstick baking spray
½ cup (1 stick) unsalted butter, melted
1 cup sour cream
2 large eggs
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can creamed corn
1 (7.5-ounce) box Martha White corn muffin mix
Kosher salt and freshly ground black pepper

Heat oven to 350°F. Use nonstick spray to grease an 8" baking pan or 2-quart baking dish. In a large bowl, whisk together the butter, sour cream, and eggs. Stir in the corn kernels and creamed corn. Stir in Martha White corn muffin mix until well combined. Season with salt and pepper. Spread batter into prepared pan. Bake until golden and firm to the touch, 50 minutes to 1 hr 10 minutes, depending on the depth of your dish.  Serves 6 to 8.

Martha White Cornbread Green Bean Casserole

2 teaspoons unsalted butter
1 small onion, minced
2 ½ cups crumbled Martha White cornbread
1 large egg, beaten
¾ teaspoon freshly ground black pepper
½ cup whole milk
2 (10-ounce) cans condensed cream of mushroom soup
20 oz frozen green beans, thawed

Heat oven to 375°F. Add butter to a medium skillet over medium-high heat. Once butter has melted, add the onion. Sauté until soft and lightly golden, about 5 minutes. Turn off the heat and allow to cool. Add the crumbled cornbread, egg, and pepper to the pan along with the onions and stir until the mixture is well combined.

In a medium bowl, whisk together the milk and condensed soup until smooth. Fold in the green beans. Spread bean mixture into an 8" square baking pan or 2-quart baking dish. Top with the cornbread and onion mixture. Bake until the bean mixture is hot, and the topping is golden at crisp at the edges, about 30 minutes.  Serves 6 to 8

Miss Martha's Chess Pie

Serves: 6 to 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes

1 unbaked pie crust
⅓ cups granulated sugar
5 tablespoons unsalted butter, softened
3 large eggs, room temperature
⅓ cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
1 tablespoon Martha White Self-Rising Corn Meal Mix

Heat oven to 350°F. Roll out pie crust and line a 9-inch pie dish, trimming and crimping the edges. Set aside. Add butter and sugar to a large bowl and, using an electric mixer, cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Add milk, vanilla, vinegar, and corn meal. Beat until blended. Pour mixture into the prepared pie crust. Bake until a knife inserted in the center of the filling comes out clean, about 40 to 45 minutes. (Check pie after 35 minutes: do not overbake. Pie will continue to set up as it cools.) Transfer to a wire baking rack to cool completely.