Skillet Pumpkin Cornbread Recipe

Name: Skillet Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornbread:; 2 cups all-purpose flour; 3/4 cup whole wheat flour; 1 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 3/4 cup packed brown sugar; 1/2 stick unsalted butter, melted; 3 large eggs; 1 cup whole milk; 1 cup canned pumpkin puree; 1/3 cup vegetable oil; Cinnamon Butter:; 1 stick unsalted butter, at room temperature; 1/4 teaspoon ground cinnamon

Servings: persons

Cornbread:
2 cups all-purpose flour
3/4 cup whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup packed brown sugar
1/2 stick unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup canned pumpkin puree
1/3 cup vegetable oil
Cinnamon Butter:
1 stick unsalted butter, at room temperature
1/4 teaspoon ground cinnamon

1
Preheat the oven to 350u00b0F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
2
Whisk together the flours, cornmeal, baking powder, baking soda, and salt in a large bowl to combine. Whisk together the brown sugar and melted butter in a small bowl until it forms a thick slurry. Whisk the eggs in another medium bowl. One at a time, whisk the milk, then pumpkin puree, then vegetable oil, and finally the butter-sugar slurry into the eggs. Pour the wet mixture into the dry ingredients and fold gently just until incorporated.
3
Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a cake tester comes out clean. Remove from the oven and let cool slightly.
4
Beat the butter and cinnamon in the bowl of an electric mixer until smooth and creamy. Smear over the warm cornbread.

1132

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cornbread:, 2 cups all-purpose flour, 3/4 cup whole wheat flour, 1 cup yellow cornmeal, and more.

Yes, Skillet Pumpkin Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Pumpkin Cornbread

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