Pumpkin Cornbread

Fall In A Skillet.

Ask anyone their favorite thing to cook in cast iron and 9 out of 10 times cornbread will be the answer. Then ask what is the first think they think of when they think fall…invariably it’s pumpkin. Combine these two and you get some darn delicious pumpkin cornbread!

 
 
 

PREP TIME
15 minutes

|

COOK TIME
30 minutes

|

YIELD
4-6 Servings

 
 
 
 

Ingredients

  • 1/2 cup flour

  • 1/2 cup cornmeal

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup roasted pumpkin (See Note 1)

  • 1/2 cup buttermik

  • 2 tbsp butter, melted

  • 2 tbsp packed brown sugar

  • 1 egg

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Directions

  1. Oil the inside of an 8-inch skillet and preheat your oven to 400 degrees F.

  2. In a large bowl mix together the flour, cornmeal, baking powder, baking soda, and salt.

  3. In a medium bowl, mix the roasted pumpkin, buttermilk, butter, brown sugar, and egg. Add the wet ingredients to the large bowl with the dry ingredients and stir until just combined.

  4. Pour the batter into the skillet and bake for about 30 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. Let cool before removing from the skillet and slicing.

  5. Optional: Serve with butter or a combination of butter, honey, and a pinch of cinnamon.

Notes:

  1. I did this recipe using leftover roasted kabocha squash, but you can use any smooth roasted squash. If you choose to use puréed pumpkin, start with just 1/4 cup of buttermilk and add more if needed to make a thick batter.

 
Inspiration, SidesErica HannVegetarianComment