Skillet Pumpkin Cornbread

16 ingredients
4 steps

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

Directions

  1. 1
    Preheat the oven to 350°F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
  2. 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. 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. 4
    Beat the butter and cinnamon in the bowl of an electric mixer until smooth and creamy. Smear over the warm cornbread.

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