Our weekly sale from October 7th – 13th celebrates Indigenous Peoples’ Day, which falls on Monday, October 10th this year. You’ll find ingredients in the sale this week to help you pull together this simple Skillet Cornbread, which happens to pair beautifully with the Three Sisters Soup recipe also featured on our blog this week. 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 the oven to 425 F and place a 12-inch cast iron skillet in the oven to get it hot. 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 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. Let the cornbread sit for 10 minutes or so before serving.