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Iron Skillet Pumpkin Cornbread

This recipe for Iron Skillet Pumpkin Cornbread is one you'll make over and over again. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: bread
Cuisine: American
Keyword: Iron Skillet Pumpkin Cornbread
Servings: 8 Servings


  • 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
  • 2 eggs
  • 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.


This could be made as muffins using same oven temperature and about 20 minutes cooking time.