Martha Stewart Cornbread​

This delicious cornbread recipe by Martha Stewart is quick, simple, and perfect for any meal. With a buttery, golden crust and a soft, moist center, it’s a crowd-pleaser that comes together with pantry staples like cornmeal and buttermilk. Enjoy it fresh from the oven as a snack, side dish, or even with a drizzle of honey!

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

How To Make Cornbread​ Recipe?

1. Preheat oven and prepare pan: Preheat the oven to 200°C (400°F). Grease an 8-inch square baking pan with butter.
2. Mix dry ingredients: In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. Combine wet ingredients: In a medium bowl, whisk together the melted butter, buttermilk, and eggs until smooth.
4. Combine wet and dry mixtures: Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared pan and smooth the top.
5. Bake and serve: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool in the pan on a wire rack for 15 minutes before serving.

Recipe Tips:

• Don’t Overmix the Batter: Stir the wet and dry ingredients until just combined. Overmixing can make the cornbread dense and tough.
• Use Room Temperature Eggs: This helps the batter mix more evenly and creates a fluffier texture.
• Check for Doneness: Start checking the cornbread at 20 minutes. A toothpick should come out clean, not wet.
• Let It Cool Before Serving: Allow the cornbread to cool in the pan for 15 minutes to set properly and make slicing easier.
• Add Extras for Flavor: For a twist, try adding corn kernels, shredded cheese, or herbs like rosemary to the batter.

How To Store Leftovers?

• Refrigerate: Let the leftover cornbread cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the cornbread tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight or heat it in the oven at 180°C (350°F) for about 10–15 minutes.

Nutrition Facts

Serving Size: 1 piece (60g)

• Calories: 198
• Total Fat: 5.8g
• Saturated Fat: 2.8g
• Cholesterol: 35mg
• Sodium: 359mg
• Potassium: 150mg
• Total Carbohydrate: 32.7g
• Dietary Fiber: 1.4g
• Sugars: 9.63g
• Protein: 4g

Check out More Recipes:

• Martha Stewart Chocolate Cake​
• Martha Stewart Chicken Salad
• Martha Stewart​ Fudgy Brownies
• Martha Stewart Butternut Squash Soup​
• Martha Stewart Chicken And Dumplings​