Our weekly sale celebrates Southern Cuisine from March 28th – April 3rd and features fabulous local, organic cornmeal from Nitty Gritty Grain Company of Charlotte, VT. Mix it up with a few other simple ingredients for an easy Skillet Cornbread that pairs beautifully with this Southern-Style Pinto beans recipe (organic pintos are also featured in the weekly sale!). The skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior – perfect for dunking into a big bowl of beans or crumbling into the pot-liquor from your collard greens. Warning – consumption may cause you to begin speaking with a Southern drawl.
Heat oven to 425 F and place a 12-inch cast iron skillet in the oven during preheating. Meanwhile, mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Next, whisk in the milk, buttermilk, eggs, and all but two tablespoons of the melted butter. Once the oven is preheated, remove the skillet and reduce the oven temperature to 350 F. Coat the skillet with the remaining 2 tablespoons of butter, then pour in the cornmeal batter. Cook at 350 F for 20-25 minutes. The edges should be golden brown and a toothpick stuck in the center should come out clean. Slice and serve.