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Cornbread for Stuffing

Make this for our Cornbread, Wild Mushroom, and Pecan Stuffing.

  • Yield: Makes one 9-by-5-inch loaf

Source: Martha Stewart Living, November 2006


  • Unsalted butter, for pan
  • 1/2 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 1/2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup whole milk, room temperature
  • 1 large egg, room temperature


  1. Preheat oven to 425 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside.

  2. Whisk milk and egg in a small bowl. Pour into flour mixture, and stir until just combined (do not overmix; the batter should be lumpy).

  3. Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.

Cook's Notes

Cornbread can be stored, wrapped in plastic, up to 1 day.

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