A pumpkin cornbread is really the perfect mix of fall and cozy. The pumpkin is subtle yet still definitely shines through. The grittiness of the corn is our favorite, and that is what we think makes a great cornbread. We made this pumpkin cornbread recipe in little cast iron skillets, but an 8-inch skillet works too; if you don’t have either of those things, you could use an 8 x 8 inch pan. (The crust the skillet gives this bread is really worth it though!) This recipe is perfectly paired with a chunky soup, or alone with lots of honey and butter.
Enjoy, guys, and stay cozy!
Spoon Fork Bacon
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon pure cane sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup (1 stick) unsalted butter, melted and divided
- 1 cups buttermilk
- 2 tablespoons honey, warmed (plus extra for drizzling)
- salt and pepper to taste
1. Preheat oven to 400°F. Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine, too) into the oven.
2. Place first 6 ingredients into a small mixing bowl and whisk together. Set aside.
3. In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
4. In another bowl whisk together eggs, 1/4 cup butter, buttermilk, and honey.
5. Pour wet mixture into dry mixture and stir until well mixed. Fold in pumpkin mixture.
6. Pour remaining butter into heated skillets and carefully swirl to cover all sides.
7. Pour batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
8. Remove from oven and drizzle with with a small amount of honey. Cool for 10 to 15 minutes. Serve.