Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Classic Cornbread 3.2 (182) 2 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 October 7, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 8 This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons. Ingredients ½ cup (1 stick) unsalted butter, melted, plus more for pan 1 ½ cups yellow or white cornmeal 1 cup all-purpose flour (spooned and leveled) 6 tablespoons sugar 1 ½ teaspoons baking powder 1 teaspoon fine salt ½ teaspoon baking soda 1 cup buttermilk 3 large eggs Directions Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving. Cook's Notes Jazz up the batter by trying flavor combinations such as Bacon-Scallion Cornbread, Cheddar-Jalapeno Cornbread, Herbed Cornbread, or shake up the shape by baking it in muffin pans. Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days. Print