This Skillet Cornbread courtesy of the Pioneer Woman makes for a delicious Thanksgiving side or breakfast treat.

Preheat oven to 450 degrees Fahrenheit. In a bowl, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon salt and 1 tablespoon baking powder. In a measuring cup, add 1 cup buttermilk, 1/2 cup milk and 1 egg and stir together with a fork. Add 1/2 teaspoon baking soda and stir. Pour the milk mixture into the dry ingredients and stir until combined.

In a small bowl, melt 1/4 cup butter. Slowly add to the batter and stir until just combined. In an iron skillet, melt 2 tablespoons butter over medium heat. Pour batter into the hot skillet and spread to even out.

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes until golden brown and edges are crispy.