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Vanilla Pumpkin Skillet Cornbread Photo

Vanilla Pumpkin Skillet Cornbread Recipe

Gina Matsoukas
Vanilla Pumpkin Skillet Cornbread has a beautiful crunch and delicious flavor. A must have for your Thanksgiving table.
3.12 from 77 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American
Servings 8
Calories 192 kcal

Equipment

  • 1 10 inch skillet
  • 1 Large bowl
  • 1 Whisk
  • 1 Wooden spoon

Ingredients
  

  • 1 cup Yellow Cornmeal
  • 1 cup Oat Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 1 cup Buttermilk
  • 1/2 cup Pumpkin Puree
  • 1/3 cup Pure Maple Syrup
  • 1 Egg
  • 1 tablespoon Melted Coconut Oil
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1 tablespoon Butter

Instructions
 

  • Preheat oven to 400°F and place a 10 inch skillet inside to heat up.
  • Combine cornmeal, oat flour, baking powder, salt and spices in a large bowl and mix together.
  • Whisk the buttermilk, pumpkin, maple syrup, egg, coconut oil and vanilla bean paste together in a small bowl.
  • Add the wet ingredients to the dry ingredients and mix together until just incorporated.
  • Remove the skillet from the oven. Place the butter in the skillet and swirl around so that it coats the entire pan and sides.
  • Add the cornbread batter to the skillet and bake for about 25 minutes until starting to turn golden brown on top.
  • Remove from oven, let cool 10-15 minutes before slicing. Serve with additional butter and/or maple syrup.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 70mgFiber: 3gSugar: 10g
Keyword Baked, Baking, Bread, Fine Flavors Week, Holidays, Pumpkin, Side Dishes, Thanksgiving, Vanilla
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