Warm up your kitchen with the comforting aroma of Vanilla Pumpkin Skillet Cornbread! This delightful twist on a classic recipe combines the flavors of sweet pumpkin and warm vanilla, baked to golden perfection in a cast-iron skillet. It’s the perfect side dish for any fall meal or a cozy treat on its own. Get ready to savor the taste of autumn in every bite!
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
- 1 tablespoon Butter
Instructions
- Preheat the oven to 400°F. Place a 10-inch skillet inside to heat up.
- In a large bowl, combine the cornmeal, oat flour, baking powder, salt, and spices. Mix well.
- In a small bowl, whisk together the buttermilk, pumpkin puree, maple syrup, egg, coconut oil, and vanilla bean paste.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Carefully remove the skillet from the oven. Add the butter to the hot skillet and swirl to coat the bottom and sides.
- Pour the cornbread batter into the skillet and bake for about 25 minutes, or until the top is golden brown.
- Let the cornbread cool for 10-15 minutes before slicing. Serve with additional butter and/or maple syrup.
Nutrition per Serving
- Calories: 192 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 70mg
- Fiber: 3g
- Sugar: 10g
