New This Month

Traditional Skillet Cornbread


Here's a cornbread baked the old-fashioned way -- on top of the stove.

  • Servings: 8

Source: Martha Stewart Living, June 1995


  • 3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 5 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/4 cups yellow cornmeal
  • 1/4 cup instant nonfat dry milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil, for skillet


  1. Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.

  2. In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.

  3. Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

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