Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cornbread for Stuffing 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 9-by-5-inch loaf Make this for our Cornbread, Wild Mushroom, and Pecan Stuffing. Ingredients Unsalted butter, for pan ½ cup all-purpose flour ½ cup fine yellow cornmeal 1 ½ teaspoons sugar 1 teaspoon baking powder 1 teaspoon salt ½ cup whole milk, room temperature 1 large egg, room temperature Directions Preheat oven to 425 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside. Whisk milk and egg in a small bowl. Pour into flour mixture, and stir until just combined (do not overmix; the batter should be lumpy). Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Cook's Notes Cornbread can be stored, wrapped in plastic, up to 1 day. Rate it Print