Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cheddar Cornbread 3.0 (130) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 55 mins Servings: 6 Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. Cook Mode (Keep screen awake) Ingredients 1 cup all-purpose flour, (spooned and leveled) 1 cup stone-ground yellow cornmeal 3 tablespoons sugar 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon ground pepper 1 ½ cups low-fat buttermilk 2 large eggs 1 cup shredded cheddar cheese (4 ounces) 2 tablespoons butter Directions Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese. Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides. Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day. Cook's Notes If you don't have cast-iron skillet, in step 2, use an 8-inch square metal baking pan instead. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack. Originally appeared: Everyday Food, July/August 2007 Rate PRINT