Skillet Pumpkin Cornbread

1
Pat Duran

By
@kitchenChatter

No story here don't remember where this recipe is from -I just know that it is sooo good. Great for those cool winter nights with honey butter or apple butter or cranberry curd. Yum!

Rating:

★★★★★ 2 votes

Comments:
Serves:
10 to 12 inch skillet
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1/4 c
    all purpose flour
  • 2 c
    cornmeal
  • 1 c
    buttermilk
  • 1 c
    100% solid canned pumpkin (i used libby's)
  • 1/2 c
    water
  • 1 tsp
    baking soda
  • 3 Tbsp
    shortening or vegetable oil
  • 1/2 tsp
    salt
  • 2 large
    eggs.beaten
  • 1/4 c
    granulated sugar
  • 2 tsp
    pumpkin pie spices
  • 1/4 c
    brown sugar, firmly packed

How to Make Skillet Pumpkin Cornbread

Step-by-Step

  1. Heat oven to 400^. Butter a 10 -12 inch iron-clad skillet; set aside.
    ---
    Mix cornmeal into pumpkin; add water, beaten eggs, and buttermilk to mixture; set aside.
  2. In a large bowl mix together baking soda, flour, salt, pumpkin pie spices,oil and sugar. Add this mixture to pumpkin mixture.Mix to blend with wooden spoon or whisk, whatever works for you.
  3. Mix well.
    Pour into prepared skillet and bake for 35 to 45 minutes or until lightly browned and toothpick inserted comes out clean. Serve hot with butter, honey butter, maple butter, cranberry curd or apple butter.

Printable Recipe Card

About Skillet Pumpkin Cornbread

Main Ingredient: Vegetable
Regional Style: Southern




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