Pumpkin Buttermilk Skillet Cornbread
Most cornbread recipes use a mixture of cornmeal and all-purpose flour to create a tender cornbread. This recipe substitutes corn flour, or masa harina, allowing it be gluten-free and keep a big corn flavor. The addition of pumpkin puree, buttermilk and greek yogurt keeps it from drying out while baking.
Makes 12 slices
Cook Time: 25 minutes
Prep Time: 10 minutes
6 tablespoons unsalted butter, divided
2 cups yellow cornmeal
⅓ cup granulated sugar
2 tablespoons corn flour (also known as masa harina)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
⅛ teaspoon each: ground cinnamon, ground ginger, ground cloves, ground nutmeg
1 cup buttermilk
8 ounce container whole milk plain greek yogurt
¾ cup canned pumpkin puree (not pumpkin pie filling)
¾ cup cooked corn kernels, cut from 1 steamed ear of corn
- Preheat oven to 350ºF. Place 2 tablespoons of the butter in a 12-inch cast iron skillet and heat over low heat until butter is melted. Swirl to coat the pan.
- In a large mixing bowl, whisk together the cornmeal, sugar, corn flour, baking powder, baking soda, salt and spices until well-combined. In a separate mixing bowl or measuring cup, whisk together the buttermilk, yogurt, egg and pumpkin puree until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined, trying to not over-stir the mixture. Fold in the corn kernels gently with a rubber spatula until they are incorporated.
- Pour the batter into the prepared cast iron skillet and place immediately in the pre-heated oven. Bake 20 to 25 minutes, or until the batter is set and just beginning to brown on the edges. Cool in pan for at least 15 minutes before serving. Otherwise the bread may be too tender and crumble when it is cut.