Our weekly sale from October 7th – 13th celebrates Indigenous Peoples’ Day (Monday, October 11th) and features local, organic cornmeal mix from our friends at 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 the Three Sister’s Soup recipe also being featured on our blog and with the Weekly Sale display. The cast-iron skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior that’s irresistible! No skillet? No problem! Simply bake in an 8-9″ round or square baking pan.
Heat oven to 425 F and place a 12-inch cast iron skillet in the oven during preheating. Meanwhile, mix the cornmeal, eggs, salt, milk, 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 30-35 minutes. The edges should be golden brown and a toothpick stuck in the center should come out clean. Slice and serve.