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All Reviews for Steven Satterfield’s Cornbread

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Recipe Summary

Yield: Makes enough for 12 servings of dressing

Ingredients

Ingredient Checklist

1/2 cup (1 stick) unsalted butter, melted, plus more unmelted for baking dish

1 1/2 cups stone ground cornmeal

1 cup unbleached all-purpose flour

1 1/2 tablespoons coarse salt

1 teaspoon baking soda

3 eggs, lightly beaten

1 1/2 cups buttermilk

Gallery

Recipe Summary

Yield: Makes enough for 12 servings of dressing

Recipe Summary

Yield: Makes enough for 12 servings of dressing

Recipe Summary

Yield: Makes enough for 12 servings of dressing

Yield: Makes enough for 12 servings of dressing

Makes enough for 12 servings of dressing

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted, plus more unmelted for baking dish
  • 1 1/2 cups stone ground cornmeal
  • 1 cup unbleached all-purpose flour
  • 1 1/2 tablespoons coarse salt
  • 1 teaspoon baking soda
  • 3 eggs, lightly beaten
  • 1 1/2 cups buttermilk

Directions

Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.

In a medium bowl, whisk together cornmeal, flour, salt, and baking soda; set aside. In a small bowl, whisk together eggs and buttermilk. Whisk egg mixture into cornmeal mixture and stir in melted butter until mixture is well combined.

Pour batter into prepared baking dish and transfer to oven. Bake until center is set and golden brown, about 25 minutes. Let cool completely before using. Cornbread for dressing is best when made a day in advance.

Reviews (5)

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5 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

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Reviews (5)

Add Rating & Review

5 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  0

2 star values:

                                  0

1 star values:

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Add Rating & Review

5 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

5 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

5 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 4
  • 3 star values:
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  • 0

Martha Stewart Member

Rating: Unrated

02/01/2011

                I wrote to them and they responded that "The TV staff just reached out to the chef Steven at Miller Union. He confirmed this is the correct amount of salt for this recipe. The recipe is correct as printed. The butter is no salt, there is lots of eggs, flour, corn meal and buttermilk. The seasoning has to be added."

Martha Stewart Member

Rating: Unrated

12/02/2010

                Like the previous commenter noted, I think the amount of salt this recipe calls for is an error.  I think it should be 1.5 teaspoons, not tablespoons, of salt.  I'm usually a salt lover, but I made this with 1.5 tablespoons salt and the cornbread came out inedibly salty.  I threw it out and remade it with 1.5 teaspoons and it was fine.  I should've known the amount listed in the recipe was a mistake because I don't think I've ever seen a recipe call for 1.5 tablespoons of anything.

Martha Stewart Member

Rating: Unrated

11/24/2010

                Don't know why my last comment got cut off... so I'll try again.  I just made this

Martha Stewart Member

Rating: Unrated

11/24/2010

                I just made this

Martha Stewart Member

Rating: Unrated

11/24/2010

                Could the salt measurement be a typo? Maybe 1 1/2 teaspoons? I meade it as directed and it's very salty. Nice and moist, though.

Martha Stewart Member

Rating: Unrated

02/01/2011

                I wrote to them and they responded that "The TV staff just reached out to the chef Steven at Miller Union. He confirmed this is the correct amount of salt for this recipe. The recipe is correct as printed. The butter is no salt, there is lots of eggs, flour, corn meal and buttermilk. The seasoning has to be added."

Rating: Unrated

Rating: Unrated

12/02/2010

                Like the previous commenter noted, I think the amount of salt this recipe calls for is an error.  I think it should be 1.5 teaspoons, not tablespoons, of salt.  I'm usually a salt lover, but I made this with 1.5 tablespoons salt and the cornbread came out inedibly salty.  I threw it out and remade it with 1.5 teaspoons and it was fine.  I should've known the amount listed in the recipe was a mistake because I don't think I've ever seen a recipe call for 1.5 tablespoons of anything.

Rating: Unrated

11/24/2010

                Don't know why my last comment got cut off... so I'll try again.  I just made this  


                    
                I just made this  


                    
                Could the salt measurement be a typo? Maybe 1 1/2 teaspoons? I meade it as directed and it's very salty. Nice and moist, though.

All Reviews for Steven Satterfield’s Cornbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Steven Satterfield’s Cornbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest