This Iron Skillet Pumpkin Cornbread is so good slathered with butter and drizzled with honey on top. Pumpkin is one of my favorite foods and I can eat this alone with just coffee for breakfast or with any meal. The more honey I put on the better I like this bread. Of course, honey is another favorite food and goes well with the pumpkin. This bread says fall to me but it is good anytime.
2 cups self-rising cornmeal
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup brown sugar
1 cup 100% pumpkin (not the pumpkin pie mix)
1 1/2 cups buttermilk
1/4 cup butter or 4 tablespoons
Whisk together the cornmeal, flour, cinnamon, ginger, salt, ground cloves, ground nutmeg and sugar until well mixed. Add the pumpkin, eggs and buttermilk. Stir well with a spoon. Spray a 10 inch iron skillet with cooking spray. Add the butter and put skillet into preheated 425 degree oven until butter melts. Add the cornbread mix and bake at the same 425 degree temperature 20 to 25 minutes. Makes about 8 servings or one skillet of cornbread. Enjoy!
Note: This could be made as muffins using same oven temperature and about 20 minutes cooking time. If you don’t have or cannot find self-rising cornmeal, you can click here to make your own.
Have you tried my delicious Pumpkin Butter? Its a MUST! Click here for recipe!
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