Grab your favorite cast iron skillet and bake up this delicious pumpkin cornbread. It’s fall y’all! It’s time for pumpkin all-the-things.
As with regular cornbread, it’s perfect to serve alongside your next batch of chili, chicken and anything BBQ-related. It’s also delish with a big bowl of pumpkin posole or some country veggies.
Just like politics (which I never discuss), cornbread can be divisive. Northerners tend to like their cornbread on the sweeter cake-ier side and Southerners are just the opposite.
So where does this pumpkin cornbread recipe fall?
My recipe does have sugar, uses flour along with cornmeal and it’s tender and more cakey than crumbly. But it’s made with buttermilk and baked in a cast-iron skillet, a southern tradition.
So I’m-a gonna say it lies somewhere in the middle and wants to be friends with everyone.
Pumpkin cornbread ingredients
- 1 tablespoon corn oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup brown sugar
How to make pumpkin cornbread in a cast iron skillet
Grease a cast iron skillet with the oil, spreading evenly along bottom and sides. Place into oven and preheat to 425 degrees.
Meanwhile, sift together the flour, cornmeal, baking soda and salt into a large bowl.
In a separate bowl, mix together pumpkin puree, buttermilk, eggs and brown sugar.
Now stir the dry ingredients into the wet ingredients, just until combined.
Spread the batter evenly into the pre-heated skillet. It will start to sizzle right away so don’t dilly-dally on this step.
Put the skillet full of pumpkin cornbread batter back into the oven but reduce the oven temp to 375 degrees. Bake for 20 minutes or until top is set and toothpick comes out clean.
Slice into wedges and serve with butter and honey.
Love pumpkin? Here are some other pumpkin recipes you’ll love
- No-bake pumpkin cream cheese pie
- Pumpkin grilled cheese paninis
- Pumpkin cookie bars
- 1-2-3 pumpkin cake
- Chocolate chip pumpkin bread
- Raisin pumpkin cookies
Pumpkin Corn Bread
Ingredients
- 1 tablespoon corn oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup buttermilk
- 2 eggs
- ¼ cup brown sugar
Instructions
- Grease the inside of a cast-iron skillet with a tablespoon of the oil. Put the skillet in the oven and preheat to 425 degrees.
- In a medium bowl, sift together flour, cornmeal, baking soda and salt.
- In a large bowl, mix together remaining oil, eggs, brown sugar, pumpkin and buttermilk . Stir the dry ingredients into the wet ingredients, just until combined.
- Remove the hot skillet from the preheated oven and pour the batter inside, spreading evenly and quickly. Return to oven and reduce oven temperature to 375 degrees. Bake about 20 minutes until center is firm and toothpick comes out clean. Slice into wedges to serve with butter and honey on the side.
Nancy says
Pumpkin yes. Cornbread. Yes!! Best of both worlds!
Julie says
Omg yes I need this in my life!