Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Skillet Cornbread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Share Share Tweet Pin Email Yield: 1 9--10-inch round If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once. Ingredients ¼ 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 Directions 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. Print