Martha Stewart Cornbread Recipe

This Martha Stewart Cornbread Recipe is a moist and classic cornbread, which uses cornmeal and buttermilk. It’s a straightforward recipe that works perfectly as a weeknight side dish or a holiday bread, and it’s ready in about 50 minutes.

Martha Stewart Cornbread Recipe 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 Martha Stewart Cornbread Recipe

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

Recipe Tips

• How to keep cornbread tender?
  Avoid overmixing the batter—stir just until the flour disappears.
• Yellow vs. white cornmeal?
  Either works well; yellow cornmeal has a slightly stronger corn flavor.
• Can I make this less sweet?
  Yes, reduce the sugar to 2–3 tablespoons for a more savory cornbread.
• How to make it extra moist?
  Serve warm with butter or drizzle with honey.
• Can I add mix-ins?
  Yes, try corn kernels, shredded cheese, or diced jalapeños.

What To Serve With Cornbread

Cornbread pairs well with:

• Chili or vegetable soup
• Barbecue chicken or ribs
• Collard greens
• Beans and stews
• Holiday meals

How To Store Martha Stewart Cornbread

Refrigerate:
Store wrapped tightly or in an airtight container for up to 3 days.

Freeze:
Freeze slices wrapped individually for up to 2 months. Thaw at room temperature or warm in the oven.

Cornbread Nutrition Facts

• Calories: 280
• Fat: 14g
• Carbohydrates: 33g
• Protein: 6g
• Sodium: 360mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this in a cast-iron skillet?
Yes, an 8- or 9-inch cast-iron skillet works well and gives crisp edges.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.

Why is my cornbread dry?
Overbaking or too much flour can dry it out—measure carefully.

Can I double this recipe?
Yes, double the ingredients and bake in a 9-by-13-inch pan, adding a few extra minutes.

Try More Recipes:

• Martha Stewart Green Beans Recipe
• Martha Stewart Dinner Rolls Recipe
• Martha Stewart Deviled Eggs Recipe