Coat large skillet with enough vegetable shortening or butter to coat the bottom and sides of the skillet. Place the coated oven into the oven for the butter or shortening to melt. Remove the skillet from oven once melted.
Meanwhile, stir together the cornmeal, flour, eggs, buttermilk and water and pour into the hot skillet. Return to the oven and bake about 25 minutes or until bread has risen and center springs to the touch.
Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.
Make-Ahead: Cornbread may be made in advance. Cover tightly with and store on the counter top for up to 2 days.