No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Skillet Cornbread

This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.

  • yield: Makes 16 wedges


  • 1 1/4 cups yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 large egg
  • 1 3/4 cups buttermilk
  • 4 tablespoons unsalted butter


  1. Step 1

    Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.

  2. Step 2

    Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

Martha Stewart Living

Reviews (5)

  • 1 Dec, 2013

    This has become my go to cornbread recipe. It's easy and quick and I love the delicious crust the cast iron pan gives. Delicious!!

  • 17 Feb, 2013

    I have made this recipe several times in the past month. Crunchy and delicious outside and moist on the inside. I sub in freshly ground popcornmeal and 100% whole wheat flour (best results with soft white wheat), 3TBS buttermilk powder and 1 cup water which I mix 1/4 c olive oil into. No crumbs left for our family of 7! One tip: don't let the butter brown too much in the skillet.

  • 28 Sep, 2008

    This cornbread was great with chili. Although mine turned out a little salty on the crust, not sure why, maybe I didn't stir the batter enough?

  • 24 Jun, 2008

    16 slices? Are you kidding? Maybe 8, but this pan would serve my family of 6 with not a crumb left!

  • 25 May, 2008

    Being from the South (Louisiana) I love my cornbread. I made a homemade pot of vegetable soup and tried this recipe. This has to be the prettiest skillet of corn bread I have ever made. It was delicious also. It had a golden crunchy crust and very moist, tender inside. I definitely recommend this recipe and I will be making this again. Thanks for a great recipe.