Pumpkin cornbread skillet recipe for eight
Recipe shopping list — copy the items into Valedo.
This cast-iron cornbread serves eight as a side dish. It has pumpkin flavor and warm spices without becoming cake-like.
Ingredients
Yellow cornmeal
1 cup
All-purpose flour
1 cup
Baking powder
2 teaspoons
Baking soda
1/2 teaspoon
Kosher salt
1 teaspoon
Ground cinnamon
1 teaspoon
Pumpkin puree
3/4 cup
Buttermilk
1 cup
Large eggs
2
Honey
1/3 cup
Unsalted butter
6 tablespoons
How to make it
- Heat a 10-inch cast-iron skillet in a 400°F oven with 2 tablespoons butter. 2. Whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon. 3. Whisk pumpkin, buttermilk, eggs, honey, and remaining melted butter. 4. Combine wet and dry ingredients just until mixed. 5. Pour into the hot skillet and bake 20 to 25 minutes.
FAQ
Who is "Pumpkin cornbread skillet recipe for eight" for?
This cast-iron cornbread serves eight as a side dish. It has pumpkin flavor and warm spices without becoming cake-like.
What do I need to buy for "Pumpkin cornbread skillet recipe for eight"?
This list has 11 items, including Yellow cornmeal, All-purpose flour, Baking powder, and Baking soda. Cross off what you already own, then buy the rest.
Do I need every item on "Pumpkin cornbread skillet recipe for eight"?
No. Use it as a starting checklist for Pumpkin cornbread skillet recipe for eight. Cross off what you already have—often that includes Yellow cornmeal—and add anything your situation still needs.
Does "Pumpkin cornbread skillet recipe for eight" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat a 10-inch cast-iron skillet in a 400°F oven with 2 tablespoons butter. 2. Whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon. 3. Whisk pumpkin, buttermilk, eggs, honey, and remaining melted butter. 4. Combine wet and dry ing…
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