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  • Recipe Index
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      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
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  • Crafts & DIY
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Home » Recipes » Pumpkin Cornbread Cast Iron Skillet Recipe

Pumpkin Cornbread Cast Iron Skillet Recipe

By: Liz  /  Published: October 5, 2020  /  Updated: November 30, 2020  /   Leave a comment

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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.

pumpkin cornbread on table with one slice missing

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.

sliced pumpkin cornbread on table

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.

pumpkin cornbread dry ingredients

In a separate bowl, mix together pumpkin puree, buttermilk, eggs and brown sugar.

pumpkin cornbread wet ingredients

Now stir the dry ingredients into the wet ingredients, just until combined.

pumpkin cornbread batter

Spread the batter evenly into the pre-heated skillet. It will start to sizzle right away so don’t dilly-dally on this step. 

pumpkin cornbread batter in pre-heated skillet

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.

cornbread slice on plate with noney and butter

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
sliced pumpkin cornbread on table

Pumpkin Corn Bread

Liz - Eat Move Make
This pumpkin cornbread made in cast iron skillet bakes up moist, tender and delcious. Perfect for serving alongside chili, BBQ and chicken.
5 from 9 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 12
Calories 143 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 143kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 29mgSodium: 240mgPotassium: 132mgFiber: 2gSugar: 6gVitamin A: 3242IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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