Fall is coming，we need warm recipes and thepumpkin is a good choice to comfort our appetites in my opinion! Last time I share with you guys a very delicious pumpkin brownies recipe. Here I would like to introduce you one of my best Cast iron cornbread recipes which is also a pumpkin food. It is golden pumpkin cornbread, a wonderful Thanksgiving side dish. The cornbread is abread with a hearty texture, which is easy to make.Thanks to the fact that it uses more cornmeal than flour in the batter. This bread has a hint of sweetness, but it is far from sweet bread. You can definitely smell the natural sweetness of the pumpkin while the bread is baking, but the dominant flavor in the finished cornbread is corn, so even the pumpkin-averse in your family will be able to enjoy it. I would like to say that nowadays I am addicted to this pumpkin cornbread. I love the texture and color of this cornbread! If you are a pumpkin fan and are looking for a new recipe to try, make this Pumpkin Cornbread. It is fantastic!
Golden Pumpkin Cornbread Skillet
INGREDIENTS:
1 egg
1 1/4 cups yellow cornmeal
1 cup pumpkin puree
1 cup all-purpose flour
1/2 cup unsalted butter (melted and divided)
1 cup buttermilk
1/4 cup light brown sugar
1 tablespoon pure cane sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons honey(plus extra for drizzling)
salt and pepper to taste
DIRECTIONS:
1.Preheat oven to 400℉. Place an 8 inch Cast iron skillet into the oven.
2. In a small bowl, whisk together 1 cup pumpkin puree, light brown sugar, ground cinnamon, ground ginger, ground nutmeg and ground cloves. Set aside.In a medium bowl, add in cornmeal, flour, baking powderand salt.In a medium bowl, whisk together eggs, 1/4 cup butter, buttermilkand honey
3. Pour wet mixture into dry mixture and stir until well mixed. Then fold in pumpkin mixture.
4. Pour remaining melted butter into heated pan and carefully swirl to cover all sides.Pour batter into pan and bake for about 50 minutes or until the center is set well and the surface turns into a beautifully golden brown.
5. Remove the pan from the oven and drizzle with some honey. Cool for 10 minutes and serve.
DID YOU MAKE THIS RECIPE?
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The bread is best on the day it is baked, though it actually can be kept for a day or two when stored in an airtight container. When it is fresh, the top “crust” gives you the perfect contrast with the moist center of the bread. It is just delicious when spreading with some honey and when it is still slightly warm from the oven. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400℉.The stuffing should be served when it is still warm from the oven, but leftovers can easily be reheated in the microwave. What could be more suitable for Thanksgiving than pumpkin and cornbread? Imake this for every Thanksgiving mealand everyone loves it. It has only a very subtle pumpkin flavor. I have thought about adding more pumpkin for a stronger flavor, but we love it too much the way it is! So I hope you try this recipe and make pumpkin cornbread in your kitchen since it is really easy and tasty. All you need to do are to mix the ingredients and bake the batter in the oven. Morning is always the busiest time during the whole day. So why not make this one pan food for you breakfast? When the golden pumpkin still bake in the oven, you can do other things. I can assure you that nothing can be compared with it when serving with some honey and a cup of coffee in the morning!
Next time I would like to share with you another very tasty but easy ripe and also it is one of my best Cast iron skillet cornbread recipes----Cast Iron Smoky Southern Cornbread. This Southern-style cornbread has a light, modestly crumbly interior and crispy golden-brown crust. . It's tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. A wedge of the cornbread is the time-honored way to soak up tasty juices of collard greens, slow-cooked meat dishes and other soul food. Hope you will like my next recipe.