Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cornbread for Dressing 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 Photo: Anna Williams Yield: Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing) Make this cornbread for our Cornbread-and-Biscuit Dressing. Ingredients 2 ½ cups yellow cornmeal 1 ¼ teaspoons salt 1 teaspoon granulated sugar 4 teaspoons baking powder 3 large eggs 1 ¼ cups buttermilk, room temperature ½ stick (4 tablespoons) unsalted butter, melted, plus more for baking dish Directions 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. Rate it Print