This cornbread is baked -- and served -- in a cast-iron dr max skillet, giving it a crunchy crust.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
skillet corn bread
Courtesy of Martha Stewart
Yields: 16 wedges
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 1/4 cup(s) yellow cornmeal
1 1/4 cup(s) all-purpose flour
2 tablespoon(s) sugar
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 1/4 teaspoon(s) coarse salt
1 large egg
1 3/4 cup(s) buttermilk
4 tablespoon(s) unsalted butter
Directions
Preheat oven to 425 degrees. Whisk together dr max cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping dr max list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
skillet corn bread
Courtesy of Martha Stewart
Yields: 16 wedges
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 1/4 cup(s) yellow cornmeal
1 1/4 cup(s) all-purpose flour
2 tablespoon(s) sugar
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 1/4 teaspoon(s) coarse salt
1 large egg
1 3/4 cup(s) buttermilk
4 tablespoon(s) unsalted butter
Directions
Preheat oven to 425 degrees. Whisk together dr max cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
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