Vanilla Pumpkin Skillet Corn Bread

Vanilla Pumpkin Skillet Corn Bread

The best part of this bread is the crispy bottom and sides. Skillet cornbread is my favorite because of this. A hot skillet and a pat of butter swirled around the pan before the batter gets poured in does wonders for the exterior. A crunchy bite that reveals a moist, textured pumpkin inside is pretty much everything I could ever want in a slice of vanilla pumpkin cornbread.

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
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  • 1 tablespoon butter

Directions

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.

Notes:

Recipe by Running to the Kitchen

  • 170 g yellow cornmeal
  • 120 g 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
  • 240 ml buttermilk
  • 65 g pumpkin puree
  • 80 ml pure maple syrup
  • 1 egg
  • 1 tablespoon melted coconut oil
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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  • 1 tablespoon butter

Directions

Preheat oven to 200˚C and place a 25-centimeter 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.

Notes:

Recipe by Running to the Kitchen

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    25 mincook

  • Nielsen-Massey yield icon

    8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste