skillet pumpkin cornbread

Las Vegas, NV
Updated on Oct 7, 2013

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 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.
  • Step 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.
  • Step 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.

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes