Martha Stewart Cornbread Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart cornbread is the kind of golden, buttery side that makes any meal feel complete. It has a tender crumb inside with crisp, deeply browned edges that snap slightly when you cut into it. The flavor lands right between savory cornmeal and a gentle sweetness from honey and sugar, which makes it just as good with chili as it is with a smear of butter and honey.

You’ll need about 35 minutes from start to finish, and most of that is hands-off baking time. I find it fits just as easily on a busy weeknight as it does on a holiday table or at a potluck, where it always disappears fast.

Why This Martha Stewart Cornbread Works

The secret is the hot greased pan. When the batter hits that sizzling butter, the edges start crisping immediately, giving you a crust that a plain room-temperature pan simply cannot match. It’s a small step that makes a big difference in texture.

I also like that this version is just sweet enough without turning into cake. The honey keeps the crumb moist and adds a light floral note, while the mix of baking powder and baking soda gives it a steady, even rise in a standard loaf pan.

What You’ll Love About It

It’s ready in about 35 minutes, bakes with a golden crisp crust and soft center, and uses simple pantry ingredients you likely already have.

Ingredients

Here’s everything you’ll need, in the order I use it.

• 1/2 cup (113g) unsalted butter, melted — plus extra for greasing the pan
• 1 cup (120g) all-purpose flour
• 1 cup (140g) yellow cornmeal — medium grind gives the best texture
• 1/3 cup (65g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/4 cups (300ml) whole milk, room temperature
• 2 large eggs, room temperature
• 1/4 cup (60ml) honey

Equipment

• 9×5-inch (23x13cm) loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• Wire cooling rack

How to Make Martha Stewart Cornbread

Step 1: Heat the Oven and Pan

Preheat the oven to 350°F (175°C) and grease a 9×5-inch (23x13cm) loaf pan generously with butter. Place the greased pan in the oven while it preheats so the butter gets hot and helps create a crisp crust.

Step 2: Mix the Dry Ingredients

Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl until evenly combined. Work out any lumps of baking powder with your fingers or the back of the whisk.

Step 3: Mix the Wet Ingredients

Whisk the milk, eggs, melted butter, and honey together in a medium bowl until the honey is fully dissolved and the mixture is smooth. Adding the honey to warm melted butter instead of cold milk helps it blend without seizing.

Step 4: Combine the Batter

Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. Stop stirring as soon as the batter comes together: overmixing develops gluten and makes the cornbread tough instead of tender.

Step 5: Fill the Hot Pan

Remove the hot pan from the oven and pour the batter into it, spreading it into an even layer with a spatula. The batter should sizzle slightly when it hits the hot buttered pan.

Step 6: Bake Until Golden

Bake for 22 to 25 minutes, rotating the pan halfway through, until the top is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs. The edges should be deeply golden and pulling away from the sides of the pan.

Step 7: Cool in the Pan

Cool the cornbread in the pan on a wire rack for 10 minutes. Run a thin knife around the edges, turn it out, and place top-side up on the rack to cool another 10 minutes before slicing.

Step 8: Slice and Serve

Cut into 8 thick slices and serve warm with butter or honey.

What to Serve With It

• Hearty chili — the slight sweetness balances a spicy beef or turkey chili.
• Slow-cooked stews — great for soaking up a rich beef stew broth.
• Roast chicken — a simple side that soaks up pan juices.
• Creamy soups — pairs well with tomato soup or butternut squash soup.

Tips for the Best Results

Use room-temperature milk and eggs for a smoother, more even batter. Don’t skip preheating the greased pan, and stir only until the flour disappears for a tender crumb.

Easy Variations

• Cheesy cornbread — fold in 1 cup shredded sharp cheddar before baking.
• Jalapeño kick — add 1 finely chopped jalapeño and 1/2 cup corn kernels.
• Extra honey — drizzle 1 to 2 tablespoons honey over the top right after baking.
• Herbed version — stir in 1 tablespoon chopped fresh chives or thyme.

Storing and Reheating

• Room temperature — store tightly wrapped for up to 2 days.
• Refrigerator — keep covered for up to 5 days.
• Freezer — wrap slices individually and freeze up to 3 months.
• Reheating — warm in foil at 300°F (150°C) for 10 minutes, or microwave 20 to 30 seconds.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Why is my cornbread dry?

Dry cornbread usually comes from overbaking or overmixing. Pull it from the oven as soon as a toothpick shows just a few moist crumbs, and stir only until the dry and wet ingredients are combined.

Can I make this Martha Stewart cornbread recipe ahead?

Yes, the batter can be made up to 1 day ahead and stored covered in the refrigerator. Whisk briefly before pouring it into the hot pan so the ingredients recombine evenly.

Can I use a different pan?

An 8×8-inch (20x20cm) square pan works well, but the baking time may be 3 to 5 minutes shorter. Watch for the same golden top and a clean toothpick.

Where did cornbread come from?

Cornbread has deep roots in Native American cooking, where corn was a staple crop and was often ground into meal for simple, flat breads. Over time, American cooks adapted it with ingredients like milk, eggs, and leavening to create the softer, risen versions many of us bake today.

Martha Stewart-Inspired Cornbread

Print Recipe

This golden, buttery cornbread has a tender crumb and crisp, deeply browned edges, inspired by Martha Stewart’s classic American home cooking. It’s just sweet enough to balance the savory cornmeal flavor and pairs beautifully with soups, stews, or a simple pat of butter.

• Author: Anabelle Mclean
• Prep Time: 10
• Cook Time: 25
• Total Time: 35
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup (113g) unsalted butter, melted, plus extra for greasing the pan
• 1 cup (120g) all-purpose flour
• 1 cup (140g) yellow cornmeal
• 1/3 cup (65g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 1/4 cups (300ml) whole milk, room temperature
• 2 large eggs, room temperature
• 1/4 cup (60ml) honey

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch (23x13cm) loaf pan generously with butter. Place the greased pan in the oven while it preheats so the butter gets hot and helps create a crisp crust.
2. Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl until evenly combined. Work out any lumps of baking powder with your fingers or the back of the whisk.
3. Whisk the milk, eggs, melted butter, and honey together in a medium bowl until the honey is fully dissolved and the mixture is smooth. Adding the honey to warm melted butter instead of cold milk helps it blend without seizing.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. Stop stirring as soon as the batter comes together: overmixing develops gluten and makes the cornbread tough instead of tender.
5. Remove the hot pan from the oven and pour the batter into it, spreading it into an even layer with a spatula. The batter should sizzle slightly when it hits the hot buttered pan.
6. Bake for 22 to 25 minutes, rotating the pan halfway through, until the top is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs. The edges should be deeply golden and pulling away from the sides of the pan.
7. Cool the cornbread in the pan on a wire rack for 10 minutes. Run a thin knife around the edges, turn it out, and place top-side up on the rack to cool another 10 minutes before slicing.
8. Cut into 8 thick slices and serve warm with butter or honey.

Notes

Store leftover cornbread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap slices individually in plastic wrap and place in a freezer bag for up to 3 months; thaw at room temperature for about 1 hour. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 10 minutes, or microwave individual slices for 20 to 30 seconds. The batter can be made up to 1 day ahead and stored covered in the refrigerator; whisk briefly before pouring into the hot pan.

Nutrition

• Calories: 312
• Sugar: 15g
• Sodium: 387mg
• Saturated Fat: 8g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 74mg

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