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Pumpkin cornbread in a cast iron skillet with a piece cut out and butter on top.
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5 from 4 votes

Pumpkin Cornbread

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 9
Calories: 303kcal
Author: Teri & Jenny

Ingredients

  • 1 cup pumpkin puree
  • ¼ cup light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ¼ cups yellow cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon pure cane sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup (1 stick) unsalted butter, melted and divided
  • 1 cup buttermilk
  • 2 tablespoons honey, warmed plus extra for drizzling
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F. Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven.
  • Place first 6 ingredients into a small mixing bowl and whisk together. Set aside.
  • In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • In another bowl whisk together eggs, ¼ cup butter, buttermilk, and honey.
  • Pour wet mixture into dry mixture and stir until well mixed. Fold in pumpkin mixture.
  • Pour remaining butter into heated skillets and carefully swirl to cover all sides.
  • Pour batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
  • Remove from oven and drizzle with a small amount of honey. Cool for 10 to 15 minutes. Serve.

Nutrition

Calories: 303kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 587mg | Potassium: 202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4623IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg