Skillet Pumpkin Cornbread Recipes

PUMPKIN CORNBREAD

Pumpkin Cornbread image

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Provided by Martha Rose Shulman

Categories breads, side dish

Time 2h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

Steps:

Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams

PUMPKIN CORNBREAD

Pumpkin Cornbread image

This moist cornbread gets its flavors from a host of fall favorites like pumpkin, brown sugar and spice. It's finished with a sprinkling of flaky salt to bring out the flavors and is best served slathered with butter and a drizzle of honey to take it over the top.

Provided by Erin Jeanne McDowell

Categories side-dish

Time 1h10m

Yield 12 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon fine sea salt
Pinch ground cinnamon
Pinch ground cloves
A few gratings fresh nutmeg
1/3 cup canola or vegetable oil
2 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
2 large eggs
1 cup pumpkin puree
Flaky sea salt, for sprinkling
Butter and honey, for serving

Steps:

Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.

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