New This Month

Basic Cornbread for Stuffing

This cornbread is perfect to use in turkey stuffing.

Source: Martha Stewart Living, November 1998


  • 4 tablespoons unsalted butter, melted, plus more for pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg


  1. Heat oven to 425 degrees. Generously butter an 8-by-8-by-2-inch baking pan, and set aside.

  2. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk and egg. Add milk mixture to flour mixture. Add the melted butter, and whisk to just combine.

  3. Pour mixture into pan; bake until golden brown and firm to the touch, 18 to 20 minutes. Transfer to a wire rack to cool completely. Let stand overnight, uncovered.

Cook's Notes

Bake the cornbread at least one day before you assemble the stuffing.

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