Sourdough Skillet Cornbread

Description

Sourdough Skillet Cornbread

Golden, buttery, and baked the old-fashioned way in a hot cast-iron skillet.

Made with sourdough starter, stone-ground-style cornmeal, real butter, milk, and a touch of sweetness, this generously sized cornbread has a beautifully golden crust and a tender, moist center.

Baked whole in a 10-inch cast-iron skillet, it’s meant for gathering, sharing, and passing around the table.

Serve warm with butter, alongside a hearty bowl of soup or chili, or as a comforting addition to your Thanksgiving feast.

Whole 10-inch round | Small-batch baked

Thoughtfully prepared at my Vermont hearth.

Ingredients: Milk, Cornmeal, Flour (Unbleached Hard Red Wheat Flour, Enzyme), Sugar, Water, Eggs, Butter (Milk), Olive Oil, Lemon Juice, Baking Powder (Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate), Himalayan Salt.

Contains: Wheat, Milk, Egg.