If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
- Yield: Makes one 9-to-10-inch round
Source: Martha Stewart Living, December/January 1999/2000
- 1/4 cup pure vegetable shortening
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 4 teaspoons salt
- 2 cups milk
- 4 large eggs
Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.