I'm not much of a cook but I made the whole Pilgrim's Feast menu the year it was featured in the magazine. Even a lousy cook like me could make the whole thing and it turned out absolutely lovely (if not perfect). The skillet cornbread is something I still make.
Rating: 4 stars
This is by far the best (sweet and savory) cornbread recipe I have ever tasted. It's been our family favorite now since Martha introduced it in one of her recent November issues. I just made a batch last night and used fresh, stone-milled polenta ground at our local historical treasure known as The Bale Grist Mill (cir. 1850). This replaced the 'coarse cornmeal' as called for in Martha's recipe. It turned out delish with a little extra texture. We use fresh garden sage and local honey too.