Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Skillet Cornbread 3.2 (281) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Yield: 16 wedges This cornbread is baked—and served—in a cast-iron skillet, giving it a crunchy crust. Ingredients 1 ¼ cups yellow cornmeal 1 ¼ cups all-purpose flour 2 tablespoons sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 ¼ teaspoons coarse salt 1 large egg 1 ¾ cups buttermilk 4 tablespoons unsalted butter Directions Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture. Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges. Rate it Print