This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.
- 1 1/4 cups cornmeal
- 1 cup (about 5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup (about 1 3/4 ounces) sugar
- 1 cup pumpkin purée
- 1 cup milk
- 1 tablespoon unsalted butter
Adjust oven rack to middle position, and preheat oven to 400°F (200°C).
In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.
Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.
Whisk, 9-inch cast iron skillet