Martha Stewart Buttermilk Cornbread for Cornbread Dressing

Martha Stewart buttermilk cornbread for cornbread dressing is a tender golden cornbread with yellow cornmeal, buttermilk and melted butter that comes together in 40 minutes. Save this simple side dish recipe for Thanksgiving, summer cookouts or Sunday dinner, because it bakes in one 8-inch pan.

Whisk the wet and dry mixtures separately, then stir them together only until the batter looks well combined. Overmixing makes the crumb tough, and cornbread that dense won't soak up the dressing as well.

Martha uses a full cup and a quarter of buttermilk, which gives this cornbread a creamy, slightly sweet flavor. It's also built to be crumbled into her favorite cornbread dressing, so it works as a base and not just a side.

Martha Stewart Buttermilk Cornbread for Cornbread Dressing

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

210

kcal

Yellow cornmeal and buttermilk bake into a sturdy golden square with a soft center and a lightly crisp top. Cooling it slightly on a wire rack keeps the crumb from falling apart when you slice or crumble it.

Ingredients

• 4 tablespoons melted butter, plus more for pan
  

• 2 1/2 cups yellow cornmeal
  

• 1 1/4 teaspoons salt
  

• 1 teaspoon sugar
  

• 4 teaspoons baking powder
  

• 3 large eggs
  

• 1 1/4 cups buttermilk, room temperature
  

Directions

• Prep the pan: Preheat the oven to 425°F and butter an 8-inch square baking pan. Then set it aside while you mix the batter.
• Mix the dry ingredients: Whisk 2 1/2 cups yellow cornmeal, 1 1/4 teaspoons salt, 1 teaspoon sugar and 4 teaspoons baking powder in a medium bowl. Make sure the baking powder is evenly spread so the cornbread rises without any bitter pockets.
• Whisk the wet ingredients: In a separate bowl, whisk together 3 large eggs, 1 1/4 cups room temperature buttermilk and 4 tablespoons melted butter. Room temperature buttermilk blends in smoothly, so the melted butter won't clump.
• Combine the batter: Pour the wet mixture into the cornmeal mixture and stir until well combined. Stop as soon as no dry streaks remain, since extra stirring toughens the crumb.
• Bake the cornbread: Pour the batter into the prepared pan and bake for about 25 minutes. It's done when the top is golden and a cake tester inserted in the center comes out clean.
• Cool and unmold: Transfer the pan to a wire rack and let the cornbread cool slightly. Then remove it from the pan so the bottom doesn't steam and turn soft.

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 use this cornbread for something other than dressing?

Yes, the headnote says it's delicious on its own, so serve it warm with butter next to chili or soup. Because it's sturdy enough for dressing, it also holds up well when you slice it into squares.

What can I use if I don't have buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into a scant 1 1/4 cups of milk and let it sit for 5 minutes. That gives you a similar tang, though the texture won't be quite as creamy.

How do I store leftover cornbread?

Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer storage, freeze it wrapped well, then thaw it before crumbling.

Can I make the cornbread ahead for dressing?

Yes, bake it a day or two early and let it dry out a bit, which helps it soak up broth without turning mushy. Crumble it just before you toss it with garlic, herbs and the other dressing ingredients.

Why did my cornbread turn out dry or dense?

The most common cause is overmixing the batter, which toughens the crumb. Baking past about 25 minutes can also dry it out, so check with a cake tester a little early.