The trick to making this recipe for pumpkin cornbread crunchy is to heat the cast iron skillet with oil before placing the batter in and baking. It makes a crunchy cornbread coating.Don't miss our cinnamon honey butter recipe, which is yummy with cornbread pumpkin!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Baking
Cuisine: American
Servings: 8
Calories: 258kcal
Author: LittleCooksReadingBooks.com
Ingredients
1cupall purpose flour
1cupcornmeal
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/2teaspoonginger
1/4teaspoonground cloves
1/2cuplight brown sugarpacked
1/4cupunsalted buttermelted
1cupcanned pumpkin
1/2cupmilk
2large eggslightly beaten
1tablespoonCrisco or vegetable oil
Instructions
Preheat oven to 375 °F.
Place Crisco (or vegetable oil) into a cast iron skillet. Heat skillet on stovetop on low while preparing rest of recipe.
In a large mixing bowl, stir together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the middle of the ingredients. Set aside.
In a medium mixing bowl, add brown sugar, making sure there are no clumps. Stir in melted butter and pumpkin until combined. Mix in eggs and milk.
Pour pumpkin mixture into well of dry ingredients. Fold with a spatula until just combined and no dry ingredients can be seen. Do not overmix or it could make your cornbread crumbly!
With the cast iron skillet, carefully swirl oil until it covers the entire skillet. Pour batter into hot skillet and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before cutting into squares or triangles for serving.
Notes
We made this as a cast iron pumpkin cornbread recipe, but you can use cornbread muffin tins for recipe for pumpkin cornbread muffins or a baking pan (like a cornbread recipe 8x8 pan), too. Also, if you have any leftover, make pumpkin cornbread stuffing!