Description
This Pumpkin Cornbread recipe combines the hearty texture of traditional cornbread with the warm, spiced flavor of pumpkin and pumpkin pie spice, making it a perfect comforting side dish or snack for fall and holiday seasons. Baked in a hot cast iron skillet, it develops a crispy crust with a moist and tender interior, finished with a sprinkle of sugar on top for a subtle caramelized sweetness.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 large egg
- 1 cup pure pumpkin
Topping & Garnish
- 1 tablespoon granulated sugar, for topping
- Whipped butter, for garnishing
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 425°F (220°C). While the oven is heating, butter a 10-inch cast iron skillet thoroughly, then place it in the oven to heat up alongside the oven—this will help create a crispy crust under the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, 3 tablespoons sugar, baking powder, pumpkin pie spice, and salt until evenly combined to ensure a balanced flavor and proper leavening.
- Add Wet Ingredients: To the dry mixture, add the milk, melted and slightly cooled unsalted butter, egg, and pure pumpkin. Whisk all the ingredients together until the batter is smooth and well combined without overmixing to keep the cornbread tender.
- Pour Batter Into Hot Skillet: Carefully remove the hot cast iron skillet from the oven using oven mitts. Gently pour the prepared cornbread batter into the skillet, spreading it evenly.
- Add Sugar Topping: Sprinkle 1 tablespoon of granulated sugar evenly over the top of the batter to create a subtle caramelized crust as it bakes.
- Bake: Place the skillet back in the oven and bake for 18 to 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean, indicating the cornbread is cooked through.
- Serve: Remove from oven and allow to cool slightly before serving. Serve warm with whipped butter spread on top for extra richness and moisture.
Notes
- Using a cast iron skillet is crucial to achieve the classic crispy crust characteristic of cornbread.
- Make sure the melted butter is cooled slightly before adding to the batter to avoid cooking the egg prematurely.
- Adjust sugar quantity if you prefer a sweeter or more savory bread.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for a week.
- Reheat slices in a toaster oven or skillet to restore crispiness.
Nutrition
- Serving Size: 1 slice (1/8 of cornbread)
- Calories: 210
- Sugar: 7g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
