Hello friends! With all the heat LA has been getting, we welcomed the cooler weather with open arms and embraced it and everything that comes with it. We are so excited to start posting some really cozy recipes. We are going to start out with this Pumpkin Cornbread recipe, and it goes great with all the chowders and chilis you can imagine! Â Stay cozy!
Our pumpkin cornbread is very easy to make and produces soft and fluffy interior, with a slightly dense and chewy exterior. Yum! If you don’t have mini skillets, using a single 8″ cast iron skillet or a lightly greased 8″x 8″ glass baking dish work great!
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Pumpkin Cornbread
Servings:
 INGREDIENTS Â
 INSTRUCTIONS Â
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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.
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Place first 6 ingredients into a small mixing bowl and whisk together. Set aside.
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In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
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In another bowl whisk together eggs, ¼ cup butter, buttermilk, and honey.
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Pour wet mixture into dry mixture and stir until well mixed. Fold in pumpkin mixture.
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Pour remaining butter into heated skillets and carefully swirl to cover all sides.
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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.
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Remove from oven and drizzle with a small amount of honey. Cool for 10 to 15 minutes. Serve.
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
CUISINE: American
KEYWORD: bread, cornbread, pumpkin
COURSE: Side Dish
