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Cornbread for Dressing

Make this cornbread for our Cornbread-and-Biscuit Dressing.

Photography: Anna Williams

Source: Martha Stewart Living, November 2007


  • 2 1/2 cups yellow cornmeal
  • 1 1/4 teaspoons salt
  • 1 teaspoon granulated sugar
  • 4 teaspoons baking powder
  • 3 large eggs
  • 1 1/4 cups buttermilk, room temperature
  • 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish


  1. Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.

  2. Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

Cook's Notes

Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.

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