Here is another holiday, or fall recipe that I wanted to share with you. If you are wanting to do things a little different this holiday here is another idea for you. I love all things made with pumpkin, and I wanted to do something a little different than plain cornbread. We make quite a bit of regular cornbread to add to our Thanksgiving Dressing here in Texas. So, I figured I had some extra ingredients and I wanted to see what my baking skills were like? I figured it would not be too awful with cornbread. I had a cornbread recipe that I have modified into this pumpkin cornbread. If this were a car at a chop shop it would be like taking a Chevy Cobalt and turning it into a Chevy Corvette in my opinion. I think it worked out really well
This is also good after cooled to cut in half and add to the oven or broiler and toasted off with a little butter, and possibly some light jam, or honey. Goes great with coffee for breakfast!
Helpful Tip: When preheating your oven you will add your skillet about 5 minutes or so before you are ready to pour your cornbread batter. This will help you get the crust really nice and brown. If you prefer not to have that brown thick crust skip the pre-heating step.
1 1/4 cup Libbys Pumpkin Pie Mix
4 whole Eggs
1 1/2 cup Buttermilk
1/2 cup of Local Honey
2 cups Yellow Cornmeal
1 cup Unbleached All Purpose Flour
2 Tablespoons of Brown Sugar
1 tablespoon Baking Powder
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
1/2 cup Chilled Unsalted Butter small dice if possible
1-2 Tablespoons of oil to coat the bottom or your hot skillet.
** Cast Iron Skillet is preferred but you can use a regular baking pan if you do not own one. If you live in Texas and do not have one, shame on you!
Preheat oven to 375 degrees.
Place a 10-inch cast iron skillet into the oven.
In a large bowl, loosely sift all of the dry ingredients, then add the chilled diced butter to the cornmeal and mix until coarse and crumbled. If using your hands be quick you do not want to melt the butter, or use a fork or a food processor if you have one. If using a food processor use the pulse setting you want it to still be crumbly and not a smooth paste.
In a separate bowl, combine the lightly beaten eggs and milk, lightly whisk to incorporate all the liquid, and add the sweet potatoes and mix well.
Add the pumpkin pie mixture to the dry ingredients and combine, being careful not to over mix. You will end up with a really dense product if you over mix.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into
the skillet. Bake until the cornbread is golden brown and springs back
upon the touch. If you want to use a muffin tin you can do this too, make sure to use non stick spray..
Bake at 375 degrees for 35-45 minutes or until the cornbread is golden. Depending on your oven I would start checking after about 30-35 minutes with a toothpick and about every 5 minutes after that. When done you will remove, cool for a few minutes and then serve.