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Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.

  • Yield: Makes one 8-inch pan

Source: Martha Stewart Living Television


  • 2 tablespoons unsalted butter, for baking pan
  • 1 1/2 cups coarse yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 1/4 cup milk
  • 1 tablespoon molasses
  • 1 large egg


  1. Preheat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.

  2. In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well. Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.


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