Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Skillet Cornbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It 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. Rate it Print