What You'll Need
10-inch Cast Iron Skillet (we recommend Field Company No.8 Skillet)
Small and medium mixing bowls
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
Place Field Company No.8 Skillet in center rack of oven and preheat to 450 F.
In a medium bowl, whisk together water, oil, pumpkin puree, spice, and sugar until a homogeneous mixture forms.
Add Yellow Cornbread Mix and stir just until the mixture comes together. Be careful not to over mix.
Remove the skillet from the oven, and reduce oven temperature to 400 F.
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.
While the cornbread is baking, whisk together the Maple Butter Glaze ingredients. Set aside.
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.