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Skillet Cornbread

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

  • yield: Makes 16 wedges

Ingredients

  • 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

Directions

  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.

Source
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.