If you love pumpkin, you will love this recipe; it’s a Fall favorite and goes great with just about any dish. It’s wonderful with chili.
Pumpkin is one of the things we love during the Fall season. If you do too, you will have to try this Pumpkin Pecan Coffee Cake or Pumpkin Nut Cake. If you have followed our site for any time you know we love pumpkin and have so many pumpkin recipes. So be sure and use the search box to check them out.
️WHY WE LOVE THIS RECIPE
This cornbread is very versatile which is one of the reasons why we love it. It can be served as a side to a delicious chili recipe or as a dessert. Top this cornbread with butter and honey for a real treat.
It’s also very simple to make and you can throw this together quickly. No mixer is required. Just mix it all with a spoon. It smells excellent cooking too!
Self Rising Cornmeal – This is a must when making cornbread. If you don’t have any, you can make your own. We show you how to do that here.
All Purpose Flour – This recipe does call for both and it has a wonderful texture.
Spices – Many spices that you find in a pumpkin pie, cinnamon, nutmeg, ginger and cloves.
Brown Sugar – Give this cornbread just the right amount of sweetness.
Pumpkin – 100% pure pumpkin, we use the canned version. DO NOT buy the pumpkin MIX they are not the same.
You can always change out the spices if you like or add more of any of them if you want it to have more flavor. This is what makes recipes versatile.
If you don’t have an iron skillet, you can use a 2 quart baking pan, but be sure and check on how quickly it is cooking and you would need to spray the pan instead of melting the butter in it.
️HOW TO MAKE
This pumpkin cornbread is easy to make since you are just adding all the ingredients together and mixing. You will heat up the skillet with butter before adding the mixture.
Preheat oven to 425 degrees. 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 the skillet into a preheated 425-degree oven until the butter melts. Add the cornbread mix and bake at the same 425-degree temperature for 20 to 25 minutes.
Ensure you get the 100% pumpkin, not the pumpkin pie mix. There is a difference and it’s easy to grab the wrong can.
If you like this iron skillet version, you may want to try this Iron Skillet Garlic Cheese Bread or this Iron Skillet Calico Bread. If you enjoy cooking in your iron skillet, we have many recipes you will enjoy. Just use the search box to see all the goodies you can find.
SERVE THIS WITH
This recipe is terrific with our Black-Eyed Pea Chili. It’s a very hearty dish and great on a Fall day. It would go well with our Maple Garlic Chicken too. Or like we said earlier, you can serve this a dessert too. It has a sweetness to it that we loved with a cup of coffee.
FREQUENTLY ASKED QUESTIONS
Can I use a 12 inch iron skillet?
Yes, you can but it won’t be as thick and the time will need to be adjusted.
Can I make this in a muffin tin?
Yes, you can. Bake it at the same temperature but only for about 20 minutes.
Can I use other spices?
You can be creative with this dish and use the spices you enjoy.
STORING AND REHEATING
I store this in an air tight container and just reheat in the microwave. It keeps for a few days. You could easily freeze this bread.
MORE POPULAR RECIPES TO ENJOY
Our Nannie made these biscuits every day! Many ⭐⭐⭐⭐⭐ reviews.
This recipe makes 8 servings and you could easily double it. This recipe would be great for a football tailgate party. You can make this a day in advance if you need too.
Iron Skillet Pumpkin Cornbread
This recipe for Iron Skillet Pumpkin Cornbread is one you’ll make over and over again.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 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.
Keyword Iron Skillet Pumpkin Cornbread
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