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  • Yield: Makes 1 eight-inch square loaf

Source: Martha Stewart Living, November 1999


  • 1 tablespoon unsalted butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs


  1. Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside.

  2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

Reviews (2)

  • AnyPenny 21 Jan, 2009

    Assuming the tablespoon of butter was meant to butter the pan, this recipe has no oil or butter in the batter and yields pretty dry cornbread. It's a good basic recipe but I prefer a moister cornbread.

  • atquering 23 Dec, 2007

    Try using 1/4 cup of whole wheat flour and 3/4 all purpose.

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