Homemade Skillet Pumpkin Cornbread Recipe From Scratch
- 2½ Cups cornmeal
- 1½ Cup flour
- ½ cup granulated sugar
-
1 TSP kosher salt
- 4 TSP baking powder
- 1 TSP baking soda
- 1 TSP Cinnamon
- 1 TSP Nutmeg
- ⅔ Cup milk
- 1 Cup heavy cream
- 1 Cup Canned Pumpkin Purée
- 2 eggs, lightly beaten
- 1 Stick unsalted butter, melted
- 2 TBSP Butter
- Preheat the oven to 425 degrees & place cast iron skillet in oven to heat.
- In a large bowl or mixer, combine dry ingredients.
- Add milk, cream, pumpkin purée, eggs and mix.
- Add melted butter and mix.
- Remove the skillet from the oven.
- Reduce oven temperature to 375 degrees.
- Butter skillet with the TBSP of unmelted butter.
- Pour corn bread batter into the skillet.
- Bake at 375 degrees for 25 minutes.
- Cool 10 minutes before serving
Recipe by Mr. B Cooks at https://mrbcooks.com/homemade-skillet-pumpkin-cornbread-recipe-from-scratch/
3.5.3251