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If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.

Martha Stewart Living, December/January 1999/2000, Christmas Vol. 4 2000, Christmas Vol. 5 2001, Martha Stewart Living, December 1999

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Recipe Summary

Yield:
Makes one 9-to-10-inch round
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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