What You'll Need
Tools Needed
10-inch Cast Iron Skillet (we recommend Field Company No.8 Skillet)
Small and medium mixing bowls
Whisk
Pastry brush
Pumpkin Cornbread
1-1/4 cups water
1/2 cup neutral oil
1 can (15 oz) pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup brown sugar
1 box Yellow Cornbread Mix
1 tablespoon butter (for skillet)
Maple Butter Glaze
1/4 cup butter
1 tablespoon maple syrup
1-1/2 teaspoons powdered sugar
Directions
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Place Field Company No.8 Skillet in center rack of oven and preheat to 450 F.
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In a medium bowl, whisk together water, oil, pumpkin puree, spice, and sugar until a homogeneous mixture forms.
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Add Yellow Cornbread Mix and stir just until the mixture comes together. Be careful not to over mix.
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Remove the skillet from the oven, and reduce oven temperature to 400 F.
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To the hot skillet, add 1 tablespoon of butter, allowing it to sizzle until melted, then swirl to coat the botton of your skillet. Pour the batter into the skillet and bake for 35-40 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
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While the cornbread is baking, whisk together the Maple Butter Glaze ingredients. Set aside.
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When cornbread is done baking, remove the skillet from the oven and set on a cooling rack or hot pad. Brush Maple Butter Glaze on top and share immediately.
CAST IRON PRO TIP: To prevent moisture buildup and potential rust on your skillet, promptly remove the cornbread once it has cooled sufficiently.
Makes about 8 slices.
