skillet pumpkin cornbread
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!
prep time
10 Min
cook time
40 Min
method
Bake
yield
10 to 12 inch skillet
Ingredients
- 1/4 cup all purpose flour
- 2 cups cornmeal
- 1 cup buttermilk
- 1 cup 100% solid canned pumpkin (i used libby's)
- 1/2 cup water or milk
- 1 teaspoon baking soda
- 3 tablespoons shortening or vegetable oil
- 1/2 teaspoon salt
- 2 large eggs.beaten
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spices
- 1/4 cup brown sugar, firmly packed
How To Make skillet pumpkin cornbread
-
Step 1Heat 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.
-
Step 2In 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.
-
Step 3Mix 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Other Side Dishes
Category:
Sweet Breads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Vegetable
Method:
Bake
Culture:
Southern
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes