With a soft, crumbly center and a crackly crust, this Pumpkin Cornbread is as delicious as it is charming. Reminiscent of a pumpkin pie, it’s a cute and comforting carb to serve at your Thanksgiving or Friendsgiving feast.
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk
- ¼ cup unsalted butter, melted and cooled slightly
- 1 large egg
- 1 cup pure pumpkin
- 1 tablespoon granulated sugar, for topping
- whipped butter, for garnishing
- Preheat oven to 425°F. Butter a 10” cast iron skillet and place it in the oven while the oven preheats.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, cooled, melted butter, egg, and pumpkin and whisk until well combined.
- Using hot pads, carefully remove the cast iron skillet from the oven and gently pour the cornbread batter into the hot skillet. Sprinkle the batter evenly with 1 tablespoon sugar. Bake for 18- 20 minutes or until a toothpick inserted in the middle comes out clean.
- Serve sliced with thick dollops of butter piped on top to look like whipped cream on a pie from overhead. Serve in the cast iron skillet or out of the skillet on a serving plate.