Skillet Pumpkin Cornbread
An autumnal twist on traditional cornbread flavoured with pumpkin and sweet spices. Soft, fluffy and very addictive.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 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.