This Pumpkin Cornbread is a perfect match for fall soups and chilies! It's moist, tender, sweet. and super easy to make. Ready in 30 minutes.
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup brown sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 tablespoon butter
- 2 eggs, beaten
- 1 cup buttermilk
- 1/4 cup corn oil
- 3/4 cup pumpkin puree
Preheat oven to 400º F.
Stir together flour, cornmeal, brown sugar, baking powder, salt and pumpkin spice in a bowl; set aside.
Add the butter to a 10-inch cast-iron skillet. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in the pan to coat bottom and sides.
Combine eggs, buttermilk, oil and pumpkin puree. Add egg mixture to flour mixture. Stir just until moistened. Pour batter into hot skillet.
Bake for 15 to 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Cut into wedges or squares. Serve warm.
If you don’t have an iron skillet you can use an 8x8x2-inch square baking pan instead.
You can drizzle honey to make it extra yummy.
Calories: 285kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 284mg | Potassium: 312mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3725IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1.9mg