Pumpkin Cornbread
A quick easy cornbread, this one includes pumpkin puree & a bit of cream cheese to keep it moist & flavorful for Fall with a savory cheddar cheese finish.
Servings: 8
Ingredients
- 8 tbsp Cabot butter divided
- 8 oz cream cheese softened
- 2 cups Cabot shredded cheddar cheese
- 2 cups flour
- 2 cups corn meal
- 3 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon optional
- 2 cups milk
- heaping 1/2 cup pumpkin puree
Instructions
- Add a 12" cast iron skillet to the oven, and set it to preheat at 400 degrees.
- In a large skillet over medium heat, melt 7 tablespoons of butter.
- Add the cream cheese & half the cheddar, stirring until the mixture's smooth.
- Remove the skillet from heat. Whisk in the flour, cornmeal, baking powder, salt, & cinnamon- whisking just until combined. Don't over mix.
- Add the milk & pumpkin, mixing again just until combined.
- Remove the skillet from the oven, add the remaining tablespoon of butter and tilt the skillet so that as it melts it swirls around & coats the bottom and side of the skillet.
- Pour the batter into the preheated skillet, top it with the remaining cheese, and bake for 20-25 minutes- or until a toothpick inserted in the center comes out clean.
- Remove the skillet from the oven and let it rest for 3-5 minutes before slicing and serving.
- Serve as is, or you can top each slice with a pat of butter and/or a drizzle of honey.
Notes
recipe adapted from Melanie Makes