The Pioneer Woman Tasty Kitchen
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Skillet Pumpkin Cornbread

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Level: Easy

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Description

Warm and crumbly skillet-baked pumpkin and brown sugar cornbread smeared with cinnamon butter.

Ingredients

  • FOR THE CORNBREAD:
  • 2 cups All-purpose Flour
  • ¾ cups Whole Wheat Flour
  • 1 cup Yellow Cornmeal
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • ¾ cups Packed Brown Sugar
  • ½ sticks Unsalted Butter, melted
  • 3 whole Eggs
  • 1 cup Whole Milk
  • 1 cup Canned Pumpkin Purée
  • ⅓ cups Vegetable Oil
  • FOR THE CINNAMON BUTTER:
  • 1 stick Unsalted Butter, At Room Temperature
  • ¼ teaspoons Ground Cinnamon

Preparation

For the cornbread:
Preheat the oven to 350°F. Spray a 10-inch cast-iron skillet with non-stick cooking spray.

In a large bowl whisk together the flours, cornmeal, baking powder, baking soda and salt. Set aside.

Whisk together the brown sugar and melted butter in a small bowl until it forms a thick slurry. Set aside.

Whisk the eggs in another medium bowl. One at a time, whisk the milk, then pumpkin purée, then vegetable oil and finally the butter-sugar slurry into the eggs. Then pour the wet mixture into the dry ingredients and fold gently just until incorporated.

Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool slightly.

For the cinnamon butter:
Beat the butter and cinnamon in the bowl of an electric mixer until smooth and creamy. Smear over the warm cornbread.

One Comment

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Profile photo of Michelle Scott

Michelle Scott on 10.19.2014

This looks so good I can’t wait to try it. I will let you know how mine turns out. Thanks

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