Skillet Pumpkin Cornbread Recipes

SKILLET PUMPKIN CORNBREAD

Skillet Pumpkin Cornbread image

Looking for an easy homemade cornbread recipe? This Skillet Pumpkin Cornbread Recipe from Delish.com is the best.

Categories cornbread homemade cornbread cornbread recipe pumpkin bread pumpkin bread recipe pumpkin cornbread skillet cornbread pumpkin cornbread recipe skillet cornbread recipe

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 c. pumpkin purée
1 c. buttermilk
1 large egg, room temperature
1/2 c. brown sugar

Steps:

Preheat oven 375°. Grease a 10" cast-iron skillet with 1 tablespoon butter and set aside.
In a medium mixing bowl, whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick-it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.

SKILLET CORN BREAD

Skillet Corn Bread image

This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup 2% milk
4 teaspoons vegetable oil, divided

Steps:

In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CORNBREAD

Pumpkin Cornbread image

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Provided by Martha Rose Shulman

Categories breads, side dish

Time 2h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

Steps:

Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams

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