10.23.10

FF – Pumpkin Skillet Cornbread

Posted in Foodie Friday, Main at 6:04 pm by carrie

The Pit in Raleigh is famous for their BBQ and ribs (And their ribs even won on an episode of Throwdown with Bobby Flay on the Food Network) … but on this trip, I was blown away by their pumpkin skillet cornbread with maple butter.


The cornbread was moist and held together more like a muffin or cake…it wasn’t dry and crumbly like most cornbread I’ve had. It also had a lot of spice and the maple butter was just a tad sweet. I’m not now a quest for the perfect recipe.

I found one recipe over at Diana’s Desserts:

Spiced Pumpkin Cornbread

Servings: 16

Comments:
A nice change from regular dinner rolls that are usually served at Thanksgivng. This sweet and spicey cornbread will go so well with your traditional turkey dinner and your guests will love it.

Ingredients:
1 tablespoon plus 1/2 cup cornmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup vegetable oil
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon freshly grated orange zest

Instructions:
Preheat oven to 375 degrees F/190 degrees C. Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.

In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Smooth top with a rubber spatula. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes before cutting. Cut into squares and serve with lots of butter and honey.

Makes 16 (2-inch) squares.

I’m going to try this… and add fresh ground ginger to mine and try to make that maple butter… I will report back! :) Oh, and I don’t own a cast iron skillet… now I’m going to have to hit all the thrift stores for the perfect one ;)

3 Comments »

  1. Alicia said,

    October 23, 2010 at 7:23 pm

    OH MY GOD, I need that. I need it now.

    I’m actively drooling a little.

  2. Dee said,

    October 25, 2010 at 10:30 am

    I think you should bring it to Thanksgiving dinner in LA this year!! We’d love to see you both – its been too long. . . .

  3. laura said,

    October 10, 2013 at 11:57 am

    OMG – I sooooo understand where you are coming from – had the Pumpkin Skillet Cornbread – served with maple butter and LOVED LOVED LOVED IT – and I am also on the hunt for this recipe!

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