Reviews (2) Add Rating & Review 182 Ratings 5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11 Martha Stewart Member Rating: Unrated 02/16/2013 Well, I've just made it, not really excited though... Maybe my cornmeal was a little bit too coarse for this recipe, because the bread came out quite crunchy. Martha Stewart Member Rating: 5 stars 11/20/2012 This is a great cornbread, and the cheddar-jalapeño variation is sooo good!
Back to Classic Cornbread All Reviews for Classic Cornbread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 8 corn bread
Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, melted, plus more for pan 1 1/2 cups yellow or white cornmeal 1 cup all-purpose flour (spooned and leveled) 6 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 1 cup buttermilk 3 large eggs
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 8 corn bread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 8
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 8
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 8
8
corn bread
corn bread
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan 1 1/2 cups yellow or white cornmeal 1 cup all-purpose flour (spooned and leveled) 6 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon fine salt 1/2 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.
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.
Reviews (2)
Add Rating & Review 182 Ratings 5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11
Martha Stewart Member Rating: Unrated 02/16/2013 Well, I've just made it, not really excited though... Maybe my cornmeal was a little bit too coarse for this recipe, because the bread came out quite crunchy. Martha Stewart Member Rating: 5 stars 11/20/2012 This is a great cornbread, and the cheddar-jalapeño variation is sooo good!
Reviews (2)
Add Rating & Review 182 Ratings 5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11
Add Rating & Review
182 Ratings 5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11
182 Ratings 5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11
182 Ratings 5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11
5 star values: 26 4 star values: 40 3 star values: 76 2 star values: 29 1 star values: 11
Martha Stewart Member Rating: Unrated 02/16/2013 Well, I've just made it, not really excited though... Maybe my cornmeal was a little bit too coarse for this recipe, because the bread came out quite crunchy. Martha Stewart Member Rating: 5 stars 11/20/2012 This is a great cornbread, and the cheddar-jalapeño variation is sooo good!Martha Stewart Member
Rating: Unrated 02/16/2013
Well, I’ve just made it, not really excited though… Maybe my cornmeal was a little bit too coarse for this recipe, because the bread came out quite crunchy.
Rating: Unrated
Rating: 5 stars 11/20/2012
This is a great cornbread, and the cheddar-jalapeño variation is sooo good!
Rating: 5 stars
All Reviews for Classic Cornbread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
