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Martha Stewart-Inspired Cornbread

Close-up of Martha Stewart-Inspired Cornbread showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart cornbread, cornbread recipe, classic cornbread, homemade cornbread, skillet cornbread, buttery cornbread, easy cornbread, American side dish, baking with cornmeal, Thanksgiving cornbread, cast iron cornbread

Find it online: https://marthadishes.com/martha-stewart-cornbread-recipe/