Pumpkin Cornbread
Pumpkin puree gives this skillet cornbread a tender crumb and cozy sweetness, with a crisp, buttery edge from the hot pan.
Prep 10 min · Cook 30 min · Total 50 min · Makes 8 servings
Ingredients
- 1 1/4 cups corn meal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup sugar
- 1 cup pumpkin puree
- 1 cup milk
- 1 tablespoon unsalted butter
Directions
- Move an oven rack to the middle position, then heat the oven to 400 degrees F. In a medium bowl, whisk the corn meal, flour, baking powder, and salt together, and keep that bowl nearby.
- In a large bowl, whisk the eggs, sugar, pumpkin, and milk until the mixture is smooth and combined. Add the dry mixture and stir just until it comes together.
- Put the butter in the skillet and slide it into the hot oven for 2 minutes, until the butter has melted. Pull the skillet from the oven, add the batter, and smooth the surface. Bake until the top is golden, cracked, and a cake tester poked into the center comes out clean, about 30 minutes. Let the cornbread cool before you slice it.