Description
Harvest-inspired Pioneer Woman Pumpkin Cornbread blends warmth of autumn spices with classic Southern comfort. Hearty textures and rich flavors invite you to savor rustic comfort in each comforting slice.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 ⅓ cups all-purpose flour
- ½ cup packed light brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- ⅓ cup canola or vegetable oil
- 2 tbsps unsalted butter, melted
- 1 tbsp baking powder
- ½ tsp fine sea salt
- Pinch of ground cinnamon
- Pinch of ground cloves
- A few gratings of fresh nutmeg
- Nonstick cooking spray
- Flaky sea salt, for sprinkling
- Butter, for serving
- Honey, for serving
Instructions
- Oven Preparation: Calibrate oven to 350°F (175°C) and thoroughly coat a 10-inch ovenproof skillet with nonstick spray.
- Dry Ingredient Assembly: In a medium bowl, whisk flour, cornmeal, baking powder, sea salt, cinnamon, cloves, and nutmeg until thoroughly combined, creating an aromatic dry foundation.
- Wet Ingredient Fusion: Vigorously blend vegetable oil, melted butter, and light brown sugar until smooth. Integrate eggs one at a time, ensuring complete incorporation, then fold in pumpkin puree until the mixture achieves a uniform consistency.
- Batter Creation: Gradually introduce dry ingredients into wet mixture, whisking carefully to eliminate lumps. Transfer batter to prepared skillet, spreading evenly and sprinkling flaky sea salt across the surface for enhanced flavor complexity.
- Baking and Finishing: Bake for 25-30 minutes until golden-brown, testing doneness with a toothpick that should emerge clean. Allow cornbread to rest in skillet for 20 minutes, then slice into wedges and serve warm with butter and honey.
Notes
- Prep Pan Perfectly: Use a well-seasoned cast-iron skillet for crispy, golden edges and enhanced flavor depth.
- Balance Spice Blend: Freshly ground spices like cinnamon and nutmeg dramatically elevate the cornbread’s aromatic profile compared to pre-ground alternatives.
- Moisture Control Technique: Pumpkin puree adds incredible moisture, so avoid overmixing to prevent dense, tough texture – gentle folding ensures light, tender results.
- Temperature Timing: Let cornbread rest 20 minutes post-baking to allow structural setting and prevent crumbling when slicing, ensuring clean, beautiful wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg