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Author Notes: Warm and crumbly skillet baked pumpkin and brown sugar cornbread smeared with cinnamon butter. —Riley Wofford
Makes 12 pieces
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup packed brown sugar
- 1/2 stick unsalted butter, melted
- 3 large eggs
- 1 cup whole milk
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil
- Preheat the oven to 350°F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
- Whisk together the flours, cornmeal, baking powder, baking soda, and salt in a large bowl to combine. Whisk together the brown sugar and melted butter in a small bowl until it forms a thick slurry. Whisk the eggs in another medium bowl. One at a time, whisk the milk, then pumpkin purée, then vegetable oil, and finally the butter-sugar slurry into the eggs. Pour the wet mixture into the dry ingredients and fold gently just until incorporated.
- Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a cake tester comes out clean. Remove from the oven and let cool slightly.
- 1 stick unsalted butter, at room temperature
- 1/4 teaspoon ground cinnamon
- Beat the butter and cinnamon in the bowl of an electric mixer until smooth and creamy. Smear over the warm cornbread.