Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Traditional Skillet Cornbread 3.5 (82) 3 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 June 30, 2019 Rate PRINT Share Close Servings: 8 Here's a cornbread baked the old-fashioned way -- on top of the stove. Ingredients ¾ cup all-purpose flour 2 ½ teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 ¼ cups yellow cornmeal ¼ cup instant nonfat dry milk 1 large egg 3 tablespoons unsalted butter, melted Vegetable oil, for skillet Directions Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl. In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined. Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges. Originally appeared: Martha Stewart Living, June 1995 Rate It PRINT