Cast Iron Pumpkin Cornbread
Corn was one of the only vegetables I would eat when I was a kid. Nowadays I include more greens and a variety of vegetables but corn still finds its way on my table. It’s considered a good source of the B vitamins, thiamin, niacin and folate so it’s certainly worth eating.
Corn (or maize) has been a diet staple for many years, and it’s used in a diverse mix of dishes in much of the world. I was surprised when I stopped to think of all the ways corn is used: for beverages, for starch (cornstarch), corn syrup, cooking oil, and when it is distilled and fermented, in making Bourbon whiskey. Even animals find it in their diets. Specialized corn stoves burn maize kernels for fuel. Ethanol is a biofuel. Starch from maize can be made into fabrics, plastics, and adhesives. One of the pigments in purple corn is used to make food coloring. People like to decorate with corn during the fall season and some farmers use rows of corn to create corn maze tourist attractions.
Wow—makes you want to invest in corn! All of those uses and I think my favorite is good old cornbread! This recipe with pumpkin seems especially fitting for the fall season. Enjoy!
- Get the best of both, chocolate and pumpkin, with this Chocolate Chip Pumpkin Bread.
- You’ll want to indulge in this Pumpkin Bread Pudding any time of the day.
CAST IRON PUMPKIN CORNBREAD
- 3/4 cup of white cornmeal
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 eggs; room temperature, well beaten
- 1 cup of pumpkin puree
- 1/2 cup of packed brown sugar
- 1/4 cup of vegetable oil
1. Preheat oven to 375 degrees. Prep cast iron skillet with 1/2 tablespoon of melted butter.
2. Stir flour, cornmeal, baking powder, baking soda, and salt together in a large bowl.
3. In a separate bowl, add eggs, pumpkin, brown sugar and oil; stir together.
4. Making a well in the middle of the dry mixture, pour in the wet ingredients.
5. Stir until all ingredients are blended.
6. Pour into the cast iron skillet.
7. Bake at 375 degrees for 40-45 minutes or until an inserted toothpick comes out clean.
8. Allow to slightly cool before slicing.
It’s the perfect time of year to bake something sweet with these great sources gathered by the crew at Spaceships and Laser Beams.
- Crock-Pot SCCPVL600S Cook’ N Carry 6-Quart Oval Manual Portable Slow Stainless Steel Cooker
- Crock Pot SCR450-PT 4-1/2-Quart Slow Cooker, Black Demask Pattern
- Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker, Stainless Steel
- Square Baker (8″ by 8″)
- Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry
- Temptations Old World 15″ pizza Stone, Brown
- American Metalcraft STONE14 Rectangular Economy Pizza Stone, 14-Inch
- Cuisinart 77-7 Chef’s Classic Stainless 7-Piece Cookware Set
- Cuisinart 77-17 Chef’s Classic Stainless 17-Piece Cookware Set
- Over-and-Back 4-Piece Porcelain Serving Bowl Set
- Complete Elegant Regency Line 5-Piece Flatware Serving Set, Utensil Serving Set, Buffet Banquet Serving Spoons, Serving Forks, 18/page/8 Gauge Stainless Steel
Check out more tasty pumpkin treats:
- Pumpkin Layer Cheesecake
- Baked Pumpkin Space Donuts
- Pumpkin Pie No Churn Ice Cream
- 17 Yummy Pumpkin Breakfast Recipes
Take a peek at 20 Amazing Kid-Approved Pumpkin Recipes…
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