Saturday, January 22, 2011

Recipe: Martha Stewart's Cornbread

I was planning black bean chilli for supper tonight, and decided that I really wanted some cornbread to go with it. I was informed by my boys that they Do Not Like cornbread. Fair enough - more for me!

I searched around for a few minutes (none of my cookbooks had a recipe - zoinks!), and decided that I'd see what Martha Stewart had to say about it. Oh, look, a super-duper Martha cornbread recipe. Thanks, Martha!


Makes 1 eight-inch square loaf [I used a rectangular pan because I didn't have a square one]
  • 1 tablespoon unsalted butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs


  1. Heat oven to 425 degrees [or 200 C] with rack in center. Butter an 8-inch-square baking pan [or a 6 x 12 pan], and set aside.
  2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.
From Martha Stewart Living, November 1999

So here are the dry ingredients, all piled in:

And the batter in the pan (yum!):

And my golden crispy cornbread with the veggie chilli and the rice (for the non-cornbread-eating boys):

Good thing you can freeze cornbread (it was delicious but there's only one of me)! To their credit, they did both give it a try. Pronounced it "too American."


Pav said...

Buy some blue corn maseca and make little blue corn patties. SO good!

Vivren said...

For the record, my Brit freaking loves cornbread. Cannot resist buying it at Whole Foods!

Remember the cornbread from Freedom Cafe? She put cheddar and broccoli in it. I've always wanted to recreate that version.