Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Classic Cornbread 3.3 (179) 4 Reviews This cornbread strikes the right balance between tender and crumbly. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 20, 2023 Rate PRINT Share Prep Time: 10 mins Total Time: 30 mins Servings: 8 This cornbread recipe makes the perfect side dish, or servea as the essential ingredient for your favorite cornbread stuffing. While we think it tastes delicious as is, it also pairs well with creative flavor combinations like Bacon-Scallion Cornbread, Cheddar-Jalapeno Cornbread, Herbed Cornbread. Swap the baking pan for a muffin tin to make individual servings. Baking 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 and prepare pan: Preheat oven to 400°F. Butter an 8-inch square baking pan. Mix ingredients to create batter: 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 and serve: 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 To use the cornbread in stuffing, reduce the sugar to 2 tablespoons. How to Store Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to three days. Originally appeared: Everyday Food, October 2011 Rate It PRINT