Pumpkin purée gives this skillet cornbread a nice fall twist. Serve alongside soups, chili, or stews. You can also serve this as at Thanksgiving dinner. If you don’t have a cast iron skillet then just use a 9-inch square or round baking pan. This recipe also makes great cornbread muffins.
2 Cups Unbleached flour
1 3/4 Cups White Or Yellow Cornmeal
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
3/4 Cup Brown Sugar
1/2 Cup Unsalted Butter (Softened)
3 Large Eggs
1 Cup Whole Milk
1 Cup Pumpkin Purée
1/3 Cup Vegetable Oil
Preheat oven to 350 degrees.
Grease 10-inch cast iron skillet. Set aside.
In large-size bowl combine flour, cornmeal, baking powder, baking soda, and kosher salt.
In small-size bowl beat together brown sugar and softened butter.
In large-size bowl beat eggs, milk, pumpkin purée, and vegetable oil. Add brown sugar and butter mixture. Mix until combined.
Fold wet ingredients into dry ingredients. Fold until incorporated.
Pour batter into prepared skillet.
Place in oven 45 to 50 minutes until golden.
Remove from oven and let cool slightly.
Serve warm with butter.
Makes 1 Skillet Cornbread
Serves 6 to 8
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 70 Minutes
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