A tasty and seasonal twist on traditional Southern cornbread.
Recipes by Sarah Godwin | Photographed by Joe Worthem
Cornbread can be served any time of year, but adding everyone’s favorite fall flavor — pumpkin, of course! — makes it an especially interesting side this season. Remember, melting butter in a hot cast-iron skillet before adding the cornbread batter is key to perfecting the texture of this Southern delicacy.
1 cup all-purpose flour
1 cup fine ground yellow cornmeal (do not use
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ cup plus 2 tablespoons salted butter, divided
½ cup packed light brown sugar
1 (15-ounce) can pumpkin
2 large eggs
½ cup sour cream
¼ cup whole milk
Preheat oven to 375°F. In a large bowl, add flour, cornmeal, baking powder, baking soda, cinnamon and pumpkin pie spice. Stir well to combine.
In a separate microwave-safe bowl, microwave ¼ cup butter until melted, about 30 seconds. Add brown sugar, and whisk to combine. Add pumpkin, eggs, sour cream and milk, and whisk to combine. Add pumpkin mixture to dry ingredients, and fold together until well combined, 2 to 3 minutes.
In a large cast-iron skillet, melt remaining 2 tablespoons butter over medium-high until it bubbles. Pour batter into hot skillet with butter. Cook for 2 minutes, then transfer to oven and bake until set in center, about 25 to 30 minutes.