Description
This Pumpkin Cornbread recipe combines the sweetness and warmth of pumpkin with classic cornbread for a moist, flavorful side dish perfect for autumn meals. Baked in a hot cast iron skillet, it achieves a golden crust with a tender crumb, enhanced by a sprinkle of sugar on top for a delightful finish.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- ¼ cup unsalted butter, melted and cooled slightly
- 1 large egg
- 1 cup pure pumpkin
Topping and Garnish
- 1 tablespoon granulated sugar, for topping
- Whipped butter, for garnishing
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 425°F (220°C). Generously butter a 10-inch cast iron skillet and place it inside the oven as it preheats to get the skillet hot, which helps create a crispy crust on the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, pumpkin pie spice, and salt until evenly combined.
- Combine Wet Ingredients: Add the milk, melted and slightly cooled unsalted butter, egg, and pure pumpkin to the dry ingredients. Whisk thoroughly until you have a smooth, well-combined batter without lumps.
- Transfer Batter to Hot Skillet: Using oven mitts or hot pads, carefully remove the hot cast iron skillet from the oven. Gently pour the cornbread batter into the skillet and spread it evenly. Evenly sprinkle one tablespoon of granulated sugar over the top to add a subtle sweetness and finish.
- Bake the Cornbread: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cornbread is cooked through.
- Serve: Remove the skillet from the oven and allow the cornbread to cool slightly. Serve warm, garnished with whipped butter spread on top for extra flavor and richness.
Notes
- Using a hot cast iron skillet ensures a crisp crust and even cooking.
- Make sure the melted butter is cooled slightly before mixing to prevent cooking the egg.
- You can substitute pumpkin puree with canned or freshly steamed pumpkin.
- For a spicier flavor, add a pinch of cinnamon or nutmeg in addition to pumpkin pie spice.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (about 1/8 of cornbread)
- Calories: 180
- Sugar: 7g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
