As you may remember, I finally made the trip to North Carolina last summer to visit my cousin Ashley and her fiancé Evan. I came home missing them more than ever — it’s strange how seeing someone after a few years can make you miss them even more — and I also came home craving something new: genuine Southern cooking.
I had barbecue in North Carolina that I’ll never forget: the meat was so tender it practically melted in your mouth, and the sauce was so perfectly balanced that it took serious restraint not to turn my plate into a pool of BBQ. I also tasted fried okra and green tomatoes that were crispy and flavorful, and hushpuppies that I still think about. But the thing that surprised and delighted us the most was the Skillet Pumpkin Cornbread.
I knew I had to recreate it at home — North Carolina is a bit far for a sudden cornbread craving. Despite my limited experience with cornbread, this version was simple to put together and turned out wonderfully. It’s ideal for a fall meal or Thanksgiving, and I baked it in a skillet to stay true to the version I tried at the restaurant. You can also bake the batter in a muffin tin if you prefer individual portions for easy serving.
Skillet Pumpkin Cornbread with Cinnamon Maple Butter
4 from 1 review
- Author: Morgan
- Total Time: 45 minutes
- Yield: 8
Description
Make this flavorful Skillet Pumpkin Cornbread with Cinnamon Maple Butter for your next fall gathering or Thanksgiving. Inspired by The Pit Authentic BBQ in Raleigh, NC, this cornbread delivers tender texture and warm autumn flavor.
Ingredients
For the Pumpkin Cornbread:
- 1 ¼ cups corn meal
- 1 cup all-purpose flour (about 5 oz)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup sugar (about 1 ¾ oz)
- 1 cup pumpkin puree
- 1 cup buttermilk
- ⅛ teaspoon cinnamon
- Pinch of nutmeg
- 1 tablespoon unsalted butter
For the Cinnamon Maple Butter:
- 2 sticks unsalted butter (½ lb)
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the eggs, sugar, buttermilk, and pumpkin puree until smooth. Gradually stir in the dry ingredients until just combined.
- Place the tablespoon of butter in a cast-iron skillet and put the skillet in the preheated oven for about a minute, until the butter melts. Remove the skillet and pour in the batter, smoothing the top with the back of a spoon or a spatula.
- Bake until the top is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the cornbread cool for 10 minutes before cutting.
- While the cornbread cools, make the cinnamon maple butter.
- In a medium bowl, beat the butter, maple syrup, vanilla, cinnamon, and brown sugar until smooth and well combined.
- Taste and adjust cinnamon or maple to your preference.
- Transfer the butter to a container and chill until ready to serve alongside the warm cornbread.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
