Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cheddar Cornbread 3.0 (129) 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 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. 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. Rate it Print