Skillet Pumpkin Cornbread.
No Autumn is complete without my cast iron Skillet Pumpkin Cornbread. Made with wholesome ingredients that make this cornbread recipe something special. This is an easy, one-skillet side that is perfect to serve with just about every fall dish.
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Here’s How To Make Skillet Pumpkin Cornbread.
The details
Step 1:
Preheat your oven to 350°F and place a 11 inch oven-safe skillet in to preheat. I love to use cast iron or enameled cast iron.
Step 2:
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and spices.
Give it a whisk so that all the dry ingredients are already incorporated when you go to add it to the wet ingredients.
Step 3:
In a separate smaller bowl whisk the melted butter, canned pumpkin puree, whole milk, kefir or buttermilk (you can also just use more whole milk), coconut sugar, date syrup, and eggs. Whisk the wet ingredients together.
Pour the wet ingredients into the dry ingredients and stir until just combined. You don’t won’t to overman the batter.
Step 4:
Pull the preheated skillet from the oven. Melt and swirl 2 tablespoons of butter to grease the pan.
You could also use avocado oil, coconut oil, lard, or tallow to grease the pan, but grass-fed, organic butter is my favorite healthy fat to use with cornbread.
Step 5:
Pour the batter into the prepared skillet and bake for approximately 20 – 25 minutes.
A toothpick inserted into the center should come out clean (no raw batter).
Cool slightly, serve warm with salted butter and a drizzle of honey.
I’d love to hear from you, so don’t forget to tag me on Instagram if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
Find a main meal to go along with this recipe!
Skillet Pumpkin Cornbread.
Print RecipeIngredients
dry ingredients
- 1 cup organic, unbleached all-purpose flour
- 3/4 cup yellow corn meal not coarse ground
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
wet ingredients
- 1/4 cup melted butter, salted + 2 tablespoons for greasing skillet
- 1 cup pumpkin puree
- 1/2 cup whole milk
- 1/4 cup full fat kefir or buttermilk
- 1/3 cup coconut sugar or organic brown sugar
- 2 tablespoons date syrup or honey
- 2 eggs
Instructions
- Preheat oven to 350°F and place a 11 inch skillet in to preheat.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices.
- In a separate bowl whisk melted butter, pumpkin puree, milk, kefir, coconut sugar, date syrup, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Pull the preheated skillet from the oven. Melt and swirl 2 tablespoons of butter to grease the pan.
- Pour the batter into the prepared skillet and bake for approximately 20 – 25 minutes. A toothpick inserted into the center should come out clean (no raw batter). Cool slightly, serve warm with salted butter and a drizzle of honey.
If you make this recipe, be sure to leave a comment and/or give this recipe a rating!
