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Vanilla Pumpkin Skillet Cornbread
Vanilla pumpkin skillet cornbread has a beautiful crunch and delicious flavor. A must have for your Thanksgiving table or any seasonal meal that calls for a bread side dish.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
pumpkin cornbread, pumpkin vanilla cornbread, skillet cornbread
Servings:
8
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
237
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
28
mg
|
Sodium:
235
mg
|
Potassium:
233
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
2507
IU
|
Vitamin C:
1
mg
|
Calcium:
128
mg
|
Iron:
2
mg