Vanilla Pumpkin Skillet Cornbread Recipe

Vanilla Pumpkin Skillet Cornbread has a beautiful crunch and delicious flavor. A must have for your Thanksgiving table.

Editor's Note: This author was compensated by Nielsen-Massey Vanillas for their time in developing this recipe. All opinions are their own.

When it comes to the perfect seasonal addition to the tried and true Thanksgiving menu, I love playing with classic flavors in new ways.

Thie vanilla pumpkin skillet cornbread recipe is just that! A crowd pleasing dish wrapped up in all the delightful tastes of fall.

I have some basic rules in life…

1. Never go to bed without washing my face - shockingly, I follow this one religiously even if I’m far too many drinks past the acceptable point!
2. Always say “I love you” to my husband before he goes to work. As the wife of a police officer, I’m unwavering on this one too.
3. Never do anything work related before having at least 1 cup of coffee.
4. Do not, I repeat, do not give into the pumpkin craze before October 1 on any given year.

You’d think the first few would be the hardest to follow given laziness and typical marital arguments but let me tell you, the internet makes the pumpkin rule the absolute hardest of them all.

With pumpkin spice lattes showing up in August, bloggers shouting “pumpkin everything!” from the rooftops and Pinterest feeds turning into a sea of orange, the struggle is real when it comes to setting seasonal pumpkin boundaries.

If nothing else though, I’m strong willed, but once October 1^st came rolling around, however, this vanilla pumpkin skillet cornbread made its debut.

I feel like the saying “good things come to those who wait” couldn’t be more applicable than this cornbread recipe that's about to become your new favorite.

To be clear, I don’t want pumpkin in August when I’m way too busy with peaches and tomatoes to be able to fully enjoy pumpkin.

I don’t even want it in September - that’s apple’s month.

But October? October’s got the market on pumpkin and it tastes all the more delicious when it’s eaten with leaves just starting to turn and fall, crisp breezes blowing through the house and mums in every garden bed.

Why I Love This Vanilla Pumpkin Skillet Cornbread Recipe

This cornbread is somewhere right smack in the middle of sweet and savory.

It could accompany your favorite chili easily (and deliciously) or it could be drizzled in maple syrup as part of your breakfast or at your next brunch.

I used Nielsen-Massey’s Madagascar bourbon pure vanilla paste for the perfect hint of vanilla undertone to this skillet cornbread.

Vanilla bean paste is actually my favorite type of vanilla product to use in baked goods because you can see the real vanilla bean seeds without having to deal with cutting a whole bean open and scraping the seeds out yourself.

It blends right into the wet ingredients and has the same potency as extract.

The best part of this bread is the crispy bottom and sides. Skillet cornbread is my favorite for this very reason

A hot skillet and a pat of butter swirled around the pan before the batter gets poured in does wonders for the exterior.

A crunchy bite that reveals a moist, textured pumpkin inside is pretty much everything I could ever want in a slice of vanilla pumpkin cornbread.

Vanilla Pumpkin Skillet Cornbread Recipe

To make this epic cornbread recipe, you will need:

Ingredients

• Yellow cornmeal
• Oat flour
• Baking powder 
• Kosher salt
• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Buttermilk
• Pumpkin puree
• Maple syrup
• Eggs
• Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• Coconut oil
• Butter

Gear

• Mixing bowls
• Cast iron skillet
• Wooden spoon

This pumpkin cornbread recipe is going to quickly become a new favorite - it's perfect for all fall long but especially so for Thanksgiving.

Basically, you should make it any time you are craving a unique infusion of pumpkin into your life - as long as it’s after October 1, of course.

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