Description
A moist, tender cornbread with warm autumn spices and real pumpkin puree folded throughout. The natural sweetness of pumpkin meets the savory depth of cornmeal, creating a golden, lightly crisp-crusted bread that stays soft and tender inside for days.
Ingredients
- 2 tbsp unsalted butter, melted, for greasing the skillet
- 1 cup yellow cornmeal (medium grind)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 4 tbsp unsalted butter, melted and slightly cooled
Instructions
- Preheat oven to 375°F / 190°C with a 9-inch cast iron skillet placed inside on the middle rack so the pan gets fully hot before the batter is poured in.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined, about 30 seconds of steady whisking to aerate and distribute the leavening and spices.
- In a separate medium bowl, whisk the pumpkin puree, room temperature milk, eggs, brown sugar, and honey until the mixture is completely smooth with no streaks of egg white, roughly 1 minute of vigorous whisking.
- Pour the melted and slightly cooled 4 tablespoons of butter into the wet mixture in a slow stream while whisking constantly so the butter emulsifies into the batter rather than forming solid ribbons when it hits the cold pumpkin.
- Add the wet ingredients to the dry ingredients and fold gently with a rubber spatula using a scoop-and-turn motion. Stop as soon as no dry flour streaks remain; overmixing will develop gluten and make the cornbread tough.
- Carefully remove the hot cast iron skillet from the oven using a thick oven mitt. Add the remaining 2 tablespoons of melted butter to the skillet and swirl it to coat the bottom and at least 1 inch up the sides, letting the butter sizzle slightly on contact.
- Immediately scrape the batter into the hot, buttered skillet and spread it evenly with the rubber spatula. The batter should sizzle audibly at the edges, which is what creates a crisp, golden-brown crust.
- Bake in the preheated 375°F / 190°C oven for 25 minutes, then rotate the skillet 180 degrees for even browning. Continue baking for 8 to 10 more minutes, until a toothpick inserted in the center comes out with only a few moist crumbs attached and the top springs back when lightly pressed.
- The edges should be deeply golden and beginning to pull away from the skillet by 1/8 inch when done. The internal center temperature should reach about 200°F / 93°C on an instant-read thermometer.
- Remove the skillet from the oven and let the cornbread rest in the pan on a wire rack for 10 minutes. This resting time allows the crumb to set fully so each slice cuts cleanly without crumbling.
- Slice into wedges directly in the skillet with a serrated knife, using a gentle sawing motion to protect the crisp crust. Serve warm with butter or honey on the side.
Notes
Storage: Wrap leftover cornbread tightly in plastic wrap or transfer to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze individual wedges wrapped in plastic and then foil for up to 3 months. Reheating: For best texture, reheat in a 350°F (177°C) oven for 8 to 10 minutes until warmed through. Microwave individual slices at 50% power for 20 to 30 seconds if in a hurry. Thaw frozen cornbread overnight in the refrigerator before reheating.
Nutrition
- Calories: 355
- Sugar: 22g
- Sodium: 590mg
- Unsaturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 97mg
Keywords: pioneer woman pumpkin cornbread, pumpkin cornbread, cornbread with pumpkin, fall cornbread, Thanksgiving side dish, spiced cornbread, pumpkin baking, cast iron cornbread, American cornbread, harvest bread, cornmeal pumpkin bread, skillet cornbread