New This Month

Cornbread for Roasted-Garlic Stuffing

Half of this recipe will be used for our Roasted Garlic Stuffing; the remaining half can be served to your guests.

  • Servings: 10

Source: Martha Stewart Living, November 1996


  • 3 cups yellow cornmeal, preferably stone-ground
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 cups nonfat buttermilk
  • 1 cup milk
  • 3 large eggs
  • 3/4 cup melted vegetable shortening (4 1/2 ounces), plus more to coat skillet


  1. Heat oven to 375 degrees. Grease 11-inch cast-iron skillet or 9-by-13-inch baking dish with shortening; set aside. In large bowl, combine cornmeal, flour, sugar, baking powder and soda, and salt. In medium bowl, whisk buttermilk, milk, and eggs; whisk into dry ingredients. Whisk in shortening until combined.

  2. Pour batter into prepared skillet or dish; bake until firm and lightly browned, about 45 minutes. Transfer pan to wire rack to cool.

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