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This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.

  • yield: Makes one 10-inch cornbread




  • 1 1/3 cups sifted all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
  • 2 1/2 cups buttermilk, at room temperature
  • 2 large eggs, slightly beaten, at room temperature
  • 2 jalapeno chiles, seeded and ribs removed, minced (optional)
  • 2 cups yellow cornmeal


  1. Step 1

    Heat oven to 400 degrees. When hot, heat a 10-inch cast iron skillet in oven until very hot, 10 to 15 minutes.

  2. Step 2

    Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Stir in chiles, if desired.

  3. Step 3

    Remove skillet from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter.

  4. Step 4

    Pour batter into pan, filling each triangle about 2/3 full. Bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Remove from pan, cool completely on rack.

The Martha Stewart Show, September 2005

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Reviews (2)

  • sheshefoofoocards 23 Nov, 2011

    LOVE this recipe - made it exactly as it's written; one of the best cornbread dishes I've had in a long time and moist. After I mixed it together, it reminded me of my mom's recipe that is long gone.

  • bobbiebuntin 3 Jun, 2011

    Yuck!!, What a waste of materials and time. I always enjoy Martha's recipes but this one's gotta go!!! sorry!!!!(~_~;)