This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust – what’s not to love?
Are you one of those sweet or unsweet cornbread folks? I support my southern family members by falling into the unsweet category. Especially when the cornbread is made in a cast iron skillet and has the perfect buttery crisp bottom and sides.
I could easily eat a warm skillet of cornbread right out of the oven with nothing more than just a little a butter…and maybe a side of a lima beans.
While this version of cornbread is nothing like my grandmothers it is still keeps true to her love of the unsweet “southern” cornbread and throws in a little fall time flavor. The addition of pumpkin and sage make this bread perfect for Thanksgiving or any weekday supper.
Later this week I’m going to be showing you 2 more uses for this bread so you can see how something as a simple as a cornbread can turn into a show stopper of a Thanksgiving side dish!
Turn this recipe in pumpkin cornbread croutons and then turn it into pumpkin cornbread chicken sausage stuffing.
Pumpkin Sage Cornbread
This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust - what's not to love?
Yield: 10 inch skillet
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/4 cup whole milk
- 1/4 cup olive oil
- 2 large eggs
- 1 tablespoon maple syrup
- 1 tablespoon fresh minced sage
- 3 tablespoons unsalted butter
Directions:
Preheat oven to 400 degrees.
In a large mixing bowl whisk together flour, cornmeal, baking powder, pumpkin pie spice and kosher salt.
In a medium sized mixing bowl whisk together pumpkin puree, milk, olive oil, eggs and maple syrup.
Pour wet mixture into dry and mix until just combined. Mix in sage.
Add unsalted butter to a 10 inch cast iron skillet and place in the oven for 5 minutes to melt.
Once the butter is melted swirl it around the pan and around the sides of the pan.
Pour batter into the skillet and spread out to the edges.
Bake for about 30 minutes until the bread is fully baked and a toothpick comes out clean when tested in the middle.
Note: If you like a sweeter cornbread feel free to add up to 1/4 cup dark brown sugar.