Rating: 2.06 stars
16 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 9
  • 1 star values: 4

This classic cornbread recipe is ideal for making Cornbread Stuffing.

Martha Stewart Living, November 2011

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Recipe Summary test

Yield:
Makes one 8-inch square loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In another bowl, whisk together milk and eggs until frothy, then stir into dry ingredients, mixing until just incorporated. Do not overmix; the batter should be lumpy.

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  • Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes. Let cool on a wire rack.

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Reviews (1)

16 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 9
  • 1 star values: 4
Rating: 1 stars
12/23/2017
This needs more fat in the batter. I melt a stick of butter in a 10-inch cast iron skillet while the oven is heating. Mix batter (using buttermilk powder) without fat and pour into hot bubbling skillet and bake. DON'T 4GET THE HANDLES IS AT R00 DEGREES!