This light, quick bread gets a bit of heft from cornmeal, which adds texture and a little bite. After lightly buttering the baking pan, I sprinkle in a little cornmeal to give the loaf a nice crunch.

If you believe there’s only one way to make cornbread, think again. There is cornbread and then there is hot water cornbread. The latter uses just cornmeal, hot water, salt and fat (butter, oil) and ...

1. Set the oven at 350 degrees. Lightly rub a 9-by-5-inch loaf pan with oil. Line the pan with two sheets of parchment paper, set perpendicular in the pan, pressing them into the corners and leaving ...

Soda bread can be made in what feels like mere minutes (especially if you've been spending most of your time baking long-rising no-knead bread and pizza). At its most basic, it is made from flour, ...

1. Set the oven at 425 degrees. Cut a sheet of parchment paper that is 6 inches longer than the top of a heavy-based heatproof 3 1/2-to-4-quart casserole with a lid (enameled cast iron is ideal here).

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Ina Garten's brown-butter skillet corn bread is really easy to make and always a hit at holiday parties. Now I make it for ...

It’s Monday Night Martha time again. We’ve just finished Thanksgiving and already we have a birthday party to throw for a six year old. With no desire to eat cupcakes right now – though we are making ...