Cornbread is one of those dishes that go with so many things. Eat it with greens, chili, soups and stews. Dip it or eat it plain. How you eat it is up to you! For this version, I’m making a homemade skillet pumpkin cornbread for the Fall season. And just like my other homemade cornbread recipe (found here), I show you how to make cornbread from scratch!
This easy pumpkin cornbread recipe is a perfect addition to your Fall recipes or as a side dish with Thanksgiving dinner.
Moist on the inside with a nice golden brown crust on the outside, all made in a cast iron skillet!
Easy to make and way better than store bought!
Looking for meals that go great with homemade cornbread? Try these:
Easy Vegetarian Collard Greens Recipe
Slow Cooker Chicken and Sweet Potato Stew
Slow Cooker Fall Harvest Chili Recipe
I SHOW YOU HOW TO MAKE CORNBREAD FROM SCRATCH BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.
Homemade Skillet Pumpkin Cornbread Recipe | How To Make Cornbread 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