Description
Break out the cast iron skillet for this autumn inspired cornbread recipe.
Ingredients
2 cups self-rising cornmeal mix*
3 tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg (freshly grated preferred)
1/8 teaspoon cayenne pepper
1 cup buttermilk
1 cup mashed pumpkin**
3 eggs, lightly beaten
¼ cup olive oil
Instructions
- Heat oven 425F. Heat a lightly greased 10-inch cast-iron skillet in the oven for 5 minutes.
- Meanwhile, stir together the cornmeal mix, sugar, cinnamon, nutmeg and cayenne in a large bowl. Make a well in the center of the mixture.
- In a separate bowl, whisk together the buttermilk, pumpkin, eggs and olive oil. Add the pumpkin mixture to the cornmeal mixture, stirring just until moistened.
- Carefully spoon the batter into the hot skillet.
- Bake for 25 to 30 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean.
- Slice into wedges and serve warm or at room temperature.
Notes
*if cornmeal mix is unavailable substitute 2 cups white cornmeal, 2 tablespoons baking powder, 1 teaspoon salt
**if using canned pumpkin, spread it out on a few layers of paper towels to absorb some of the moisture. It is shocking how much liquid gets absorbed into the paper towels.
Note: to roast the pumpkin all I did was plop the whole pumpkin into the oven-safe skillet and roast at 400F for about an hour or until it is soft and skin is turning dark orange. Cool. Peel away the skin and remove the seeds and stringy stuff inside. Then I put all the pumpkin meat back into the skillet and over medium-low heat cook it for a good 10 or 15 minutes, stirring with a heat-safe rubber spatula, to smooth it out and remove as much moisture as possible. The pumpkin gets sweeter and a little darker in color as it caramelizes. Cool and use in all your favorite pumpkin recipes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: quick breads
- Method: baking
- Cuisine: American