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  • yield: Makes 1 eight-inch square loaf




  • 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. 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.

Martha Stewart Living, November 1999

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Reviews (2)

  • 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.

  • 23 Dec, 2007

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