Even though I am still at sea (hopefully my voyage has not been extended and I am heading home right now as you read this, fingers crossed. I will definitely be going mad with the lack of connectivity and I will be missing my kitchen!) Autumn is now in full swing and all the fall goodies will be stocked in the shops. With this in mind I wanted to try and keep my recipes as seasonal as possible. Luckily canned pumpkin is available all year round so I was able to make this for you in advance for you to enjoy now and it also means that you and I can enjoy this amazing skillet pumpkin cornbread all year round 😀
I have wanted a skillet pan for ages, they are not the easiest thing to come by in the UK and they can be pricy, though weighed against their longevity you can’t argue the price. But I have had it in my head for ages that I wanted one, eventually I gave into temptation and bought one.
I could not be happier, I love it. It is simply one of the best investments I have ever made. Its crazy how versatile this pan is. It cooks, bakes and fry’s a multitude of things. But enough about that and on to this skillet pumpkin cornbread.
As I mentioned in my previous post Summer Berry Cornbread I discovered my love for this American staple while visiting many years ago. It’s such a versatile bread. It can be made sweet or savoury. Of course I am sharing a sweet recipe with you today 😉 would you expect anything else?
But it can be eaten savoury it is not overly sweet, I just like mine sweet so I chopped up a banana and drowned it in maple syrup 🙂 But my in laws had some with soup and they didn’t find it too sweet.
I was a little worried the pumpkin may make this cornbread very dense and heavy but as you can see it’s incredibly light and airy. This really is a fall must, though I have not tried I am sure you could bake this in a regular pan, just keep an eye on the baking times because a skillet gets hot and stays hot. Maybe you would need to add an extra 10 minutes, but this is a guess I haven’t tried it.
I found this recipe at Host The Toast Blog and it is amazing. It is certainly going to become a permanent fixture on my fall table.
Skillet Pumpkin Cornbread
- 245 grams cornmeal / polenta ((1 and 1/4 cups))
- 150 grams Plain flour (All Purpose, (1 and 1/8 cup))
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 60 grams brown sugar ((1/4 cup - packed))
- 240 millilitres buttermilk ((1 cup))
- 250 grams pumpkin puree ((1 cup))
- 1 tablespoon Unsalted butter
- Pre heat your oven to 200C / 400F / Gas mark 6.
- In a large mixing bowl mix the cornmeal, flour, baking powder and soda, spices and salt together until well combined.
- In a large jug or another large bowl whisk the eggs, sugar, buttermilk and pumpkin puree together.
- Pop the butter in your skillet and place it in the oven for a minute or until the butter has melted.
- While the butter is melting pour the liquid ingredients into the dry ingredients and with a gentle hand combine the two. Do not over mix this batter as you don't want it to be tough.
- Take the skillet out of the oven and pour the batter into it spreading it out in the pan. Bake in the oven for 30 minutes or until the top is a deep golden brown and it is firm to the touch and just starting to pull away from the edges of the pan.
- Cool for 10 minutes in the skillet before serving.
- Like most quick breads this is best on the day of baking but can be kept in an airtight container for up to 3 days.