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Skillet Cornbread

Serve this traditional Southern-style cornbread with Niman Ranch farmer Paul Willis's Beer-Braised Bratwurst with Cabbage.

  • Servings: 4
Skillet Cornbread

Source: The Martha Stewart Show, February 2011


  • 1 3/4 cups medium-ground cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1 1/2 teaspoons coarse salt
  • 2 cups buttermilk
  • 1 large egg
  • 1/4 cup canola oil


  1. Preheat oven to 450 degrees.

  2. In a medium bowl, whisk together cornmeal, baking soda, baking powder, sugar, and salt. Add in buttermilk and egg, and stir to combine.

  3. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add cornmeal mixture, spreading evenly if necessary, and transfer skillet to oven. Bake until a cake tester inserted into the center comes out clean, about 15 minutes.

  4. Meanwhile, preheat broiler. When cornbread is baked through, transfer to broiler; broil until top is golden brown. Serve.

Reviews (1)

  • Jwfbrooklyn 25 Feb, 2011

    This is the best corn bread recipe ever, especially when you can use corn raised on the Willis farm. Paul sent us a precious bag of this magic corn, and with it, I converted even the hardest anti-cownbreader. Is there any way to see Paul via the Internet; I am heartbroken that I missed the show today.

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