Description
This Vanilla Pumpkin Skillet Cornbread is a moist, flavorful twist on classic cornbread, infused with warm spices and sweet vanilla. Perfectly baked in a cast-iron skillet, it features a tender crumb with the subtle richness of pumpkin purée and the natural sweetness of maple syrup.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup oat flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
Wet Ingredients
- 1 cup buttermilk
- ½ cup plain pumpkin purée
- ⅓ cup pure maple syrup
- 1 large egg
- 1 tbsp melted coconut oil
- 1½ tsp alcohol-free vanilla bean paste
For the Skillet
- 1 tbsp butter
Instructions
- Preheat and Prepare Skillet: Heat the oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside to warm up. This ensures the skillet is hot for baking the cornbread evenly with a crisp crust.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, oat flour, baking powder, kosher salt, and all the spices – cinnamon, allspice, ginger, and cloves – until well combined.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk the buttermilk, pumpkin purée, maple syrup, egg, melted coconut oil, and vanilla bean paste until smooth and fully blended.
- Combine Both Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until the batter is combined, ensuring not to overmix to keep the cornbread tender.
- Butter the Skillet and Bake: Carefully remove the hot cast-iron skillet from the oven using oven mitts, swirl the tablespoon of butter around the bottom and sides until melted. Immediately pour the batter into the skillet and spread evenly.
- Bake: Place the skillet back into the oven and bake for about 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the skillet for a few minutes to set, then cut into 8 wedges and serve warm.
Notes
- Allow the cornbread to cool in the skillet before slicing to ensure clean cuts.
- Using a cast-iron skillet helps create a golden, crispy crust.
- You can substitute oat flour with all-purpose flour if oat flour is unavailable.
- For extra moisture, consider adding a tablespoon of sour cream or yogurt to the wet ingredients.
- This cornbread pairs wonderfully with chili, soups, or a fall-inspired meal.