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pumpkin cornbread in a cast iron skillet with towel around the handle

Skillet Pumpkin Cornbread.

healthyelizabeth
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Servings 8

Ingredients
  

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.