Martha Stewart Buttermilk Cornbread

Martha Stewart buttermilk cornbread is an easy Northern-style cornbread made with yellow cornmeal, buttermilk and melted butter, ready in 45 minutes. Save this simple cornbread recipe for summer cookouts, cozy chili night or a party appetizer, because it bakes in one square pan.

Stir the wet ingredients into the dry ones just until combined, even if the batter looks a little curdled. Mixing it any longer develops the flour and turns the tender crumb tough.

Martha uses a mix of baking powder and baking soda, so the acidic buttermilk gives the bread a light, fluffy rise. She also keeps the sugar and wheat flour of a Northern-style cornbread, which makes it sweeter and more cake-like than the crumbly Southern kind.

Martha Stewart Buttermilk Cornbread

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

230

kcal

Fine cornmeal, flour and buttermilk bake into a soft, golden square that holds together for slicing. The top turns lightly browned while the inside stays moist and just sweet enough.

Ingredients

• 1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
  

• 1 cup yellow cornmeal
  

• 1 cup all-purpose flour, (spooned and leveled)
  

• 1/4 cup sugar
  

• 1 1/2 teaspoons baking powder (for a fluffier cornbread, add ½ teaspoon baking soda)
  

• 1 1/2 teaspoons coarse salt
  

• 1 cup low-fat buttermilk
  

• 2 eggs
  

Directions

• Prep the pan: Preheat the oven to 400°F, then butter a 9-inch square baking pan. That way the pan is ready as soon as the batter is mixed.
• Mix the dry ingredients: Combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons coarse salt in a large bowl. Add the optional 1/2 teaspoon baking soda, then whisk until the leaveners are spread evenly through the flour.
• Whisk the wet ingredients: Whisk 1 cup low-fat buttermilk, 1/4 cup melted unsalted butter and 2 eggs together in a medium bowl. Don't worry if the mixture looks curdled, since that is normal.
• Combine the batter: Pour the wet mixture into the flour mixture and stir just until combined. Stopping early keeps the cornbread tender, so leave a few small lumps if you need to.
• Bake the cornbread: Transfer the batter to the buttered pan and smooth the top. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
• Cool and serve: Let the cornbread cool on a wire rack for 15 minutes before cutting. Then serve it warm with softened butter and a drizzle of honey.

Tools for this recipe

• USA Pan 8x8 square cake pan, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cornbread without baking soda?

Yes, you can leave the baking soda out, since the baking powder still gives enough lift to keep the bread from turning dense. The soda only makes it a little lighter, because it reacts with the acid in the buttermilk.

How do I store leftover cornbread?

Wrap it tightly in two layers of plastic wrap, then put it in an airtight container or resealable bag. It keeps at room temperature for up to 3 days or in the fridge for up to a week, and air exposure dries it out fast.

Can I freeze buttermilk cornbread?

Yes, wrap it well in plastic wrap and then a freezer bag, and it keeps for up to 3 months. Thaw it overnight on the counter, then warm slices in a 350°F oven for a few minutes.

Can I bake this in a cast-iron skillet or muffin tin?

Yes, the same batter works in a cast-iron skillet or a muffin tin. Muffins bake faster than a square pan, so start checking them with a toothpick a few minutes early.

Why did my cornbread turn out dry?

The most common cause is scooping the flour straight from the bag, which packs in too much. Spoon it into the cup and level it off, and stir the batter only until it comes together.