No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cornbread

  • yield: Makes 1 eight-inch square loaf

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 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.

Source
Martha Stewart Living, November 1999

Related Topics

advertisement

advertisement

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.