Make this cornbread for our Cornbread-and-Biscuit Dressing.

Martha Stewart Living, November 2007


Credit: Anna Williams

Recipe Summary

Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.

  • Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

Cook's Notes

Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.


Reviews (1)

Rating: Unrated
I would not recommend this - there was not much taste and it crumbled very easily. Better to use the everyday food recipe for buttermilk cornbread.