Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Whole-Grain Skillet Cornbread 3.0 (2) 2 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 May 16, 2017 Rate PRINT Share Servings: 8 Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust. Ingredients 1 cup yellow cornmeal 1 cup whole-wheat flour ¼ cup sugar ½ teaspoon baking soda 1 tablespoon baking powder 1 teaspoon coarse salt 1 large egg 1 cup low-fat buttermilk ¼ cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons honey Directions Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined. Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges. Johnny Miller Cook's Notes Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing. Originally appeared: Whole Living, November 2011 Rate It PRINT