Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cornbread with Cayenne 5.0 (3) 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 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches) A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper. Ingredients Vegetable oil, for pan 1 cup fine yellow cornmeal, preferably stone-ground ¼ cup all-purpose flour ⅓ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, to taste 1 cup low-fat buttermilk ½ cup whole milk 1 large egg, lightly beaten 1 ounce (2 tablespoons) unsalted butter, melted and cooled Directions Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate. Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving. Rate it Print