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.