Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Whole-Grain Skillet Cornbread 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust. Ingredients 1 cup yellow cornmeal 1 cup whole-wheat flour ¼ cup sugar ½ teaspoon baking soda 1 tablespoon baking powder 1 teaspoon coarse salt 1 large egg 1 cup low-fat buttermilk ¼ cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons honey Directions Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined. Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges. Johnny Miller Cook's Notes Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing. Rate it Print