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Martha Stewart Cornbread Recipe

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  • Author: Teri
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: side dish



1/2 cup melted butter
2 eggs
1 cup buttermilk
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour


Preheat the oven to 375 and grease an 8×8 pan.

Whisk the eggs and buttermilk in a medium bowl.  

Mix the dry ingredients — sugar, salt, baking soda, cornmeal and flour — in a large bowl. 

Add the egg and buttermilk mixture to the dry ingredients and stir until just combined. Then mix in the melted butter. Don’t over-stir. Mix just until everything is combined. 

Pour into your prepared pans and smooth the top with a spatula if necessary.

Bake for 30 minutes. Let cool in the pan, and then cut into squares and slather with butter and honey. 


This recipe makes an 8×8 pan. I double the recipe if I want to use a 9×13 pan. 

The melted butter starts to harden again if you stir it into the cold buttermilk and eggs – that’s why I wait till the end. 

Check your cornbread with a toothpick before you take it out of the oven. It should come out clean. If you underbake it, the middle falls and becomes doughy. Gross. 

Keywords: cornbread