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Pumpkin Cornbread

Pumpkin Cornbread

A cast-iron skillet, a cup of pumpkin puree, and cornmeal that stays tender. This pumpkin cornbread is made for chili night and soup season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • Butter for greasing the skillet

Method
 

  1. Heat the oven: Heat the oven to 375°F. Grease a 10-inch cast-iron skillet generously with butter and set it aside.
  2. Whisk the dry ingredients: Whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and sugar in a large bowl until evenly mixed.
  3. Whisk the wet ingredients: Whisk the pumpkin puree, eggs, buttermilk, melted butter, and vanilla in a second bowl until smooth.
  4. Combine gently: Pour the wet mixture into the dry mixture and stir with a spatula just until no dry streaks remain. Do not overmix, or the crumb turns tough.
  5. Bake: Scrape the batter into the prepared skillet and smooth the top. Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool and slice: Cool in the skillet for 10 minutes, then slice into 8 wedges and serve warm.