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Cornbread

57

Use this recipe to make stuffing or simply serve it alongside weeknight dinners.

  • Yield: Makes one 8-inch square loaf

Source: Martha Stewart Living, November 1999

Ingredients

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

Directions

  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 Add a comment

  • 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.
    Reply
  • atquering
    23 DEC, 2007
    Try using 1/4 cup of whole wheat flour and 3/4 all purpose.
    Reply