Author Notes
Warm and crumbly skillet baked pumpkin and brown sugar cornbread smeared with cinnamon butter. —Riley Wofford
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Ingredients
- Cornbread:
-
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
- Cinnamon Butter:
-
1
stick unsalted butter, at room temperature
-
1/4 teaspoon
ground cinnamon
Directions
- Cornbread:
-
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.
- Cinnamon Butter:
-
Beat the butter and cinnamon in the bowl of an electric mixer until smooth and creamy. Smear over the warm cornbread.
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