Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Skillet Cornbread 3.2 (283) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 9, 2021 Rate PRINT Share Close Yield: 16 wedges This cornbread is baked—and served—in a cast-iron skillet, giving it a crunchy crust. Ingredients 1 ¼ cups yellow cornmeal 1 ¼ cups all-purpose flour 2 tablespoons sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 ¼ teaspoons coarse salt 1 large egg 1 ¾ cups buttermilk 4 tablespoons unsalted butter Directions Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture. Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges. Originally appeared: Martha Stewart Living, May 2005 Rate It PRINT