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skillet pumpkin cornbread

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

No story here don't remember where this recipe is from -I just know that it is sooo good. Great for those cool winter nights with honey butter or apple butter or cranberry curd. Yum!

(2 ratings)
yield 10 to 12 inch skillet
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For skillet pumpkin cornbread

  • 1/4 c
    all purpose flour
  • 2 c
    cornmeal
  • 1 c
    buttermilk
  • 1 c
    100% solid canned pumpkin (i used libby's)
  • 1/2 c
    water or milk
  • 1 tsp
    baking soda
  • 3 Tbsp
    shortening or vegetable oil
  • 1/2 tsp
    salt
  • 2 lg
    eggs.beaten
  • 1/4 c
    granulated sugar
  • 2 tsp
    pumpkin pie spices
  • 1/4 c
    brown sugar, firmly packed

How To Make skillet pumpkin cornbread

  • 1
    Heat oven to 400^. Butter a 10 -12 inch iron-clad skillet; set aside. --- Mix cornmeal into pumpkin; add water, beaten eggs, and buttermilk to mixture; set aside.
  • 2
    In a large bowl mix together baking soda, flour, salt, pumpkin pie spices,oil and sugar. Add this mixture to pumpkin mixture.Mix to blend with wooden spoon or whisk, whatever works for you.
  • 3
    Mix well. Pour into prepared skillet and bake for 35 to 45 minutes or until lightly browned and toothpick inserted comes out clean. Serve hot with butter, honey butter, maple butter, cranberry curd or apple butter.
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