Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttermilk Cornbread for Cornbread Dressing Be the first to rate & 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 March 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Yield: 1 8-inch square Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing. Ingredients 4 tablespoons melted butter, plus more for pan 2 ½ cups yellow cornmeal 1 ¼ teaspoons salt 1 teaspoon sugar 4 teaspoons baking powder 3 large eggs 1 ¼ cups buttermilk, room temperature Directions Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined. Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan. Rate it Print