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Cornmeal Crust

Cornmeal Crust

Source: Everyday Food, September 2004


  • 1 1/2 cups yellow cornmeal
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 4 tablespoons butter


  1. Whisk cornmeal with 1 1/2 cups cold water.

  2. In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.

  3. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.

  4. Remove from heat; stir in butter until melted.


Reviews (1)

  • JennVincent 29 Nov, 2011

    Does anyone know what grind of cornmeal should be used? It's not specified in the linked recipe for cornmeal crust, and I have found in the past that medium grind cornmeal takes a very long time to cook, and is therefore very high-maintenance. Any suggestions would be appreciated. Thanks!

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