Pumpkin Corn Bread

This super easy recipe is really moist and delicious. Although it has pumpkin and pumpkin pie spice in it, there isn't an overwhelming pumpkin flavor or sweetness to it.

I found this in last year's Better Homes & Garden magazine and you can print the recipe here. I made a few adjustments according to ingredients that I had on hand.



Preheat your oven to 350 and brush a 12 inch cast iron skillet with 2 tablespoons of melted butter.

In a large bowl combine 2 cups cornmeal, 1/3 cup sugar, 2 tbs flour (original recipe calls for masa harina or corn flour), 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt and 1/4 teaspoon pumpkin pie spice. Whisk it all together.



In a separate bowl whisk together 4 tablespoons melted butter, 1 cup buttermilk, 1 8-ounce carton sour cream, 1 egg (lightly beaten) and 3/4 cup canned pumpkin.

Add the wet to the dry and whisk together.



Pour the batter into the cast iron skillet and bake for 22-25 minutes or until a toothpick inserted off-center comes out clean.

Cool on a wire rack and serve warm.



Let's take a moment to talk about buttermilk. I don't buy it anymore. Did you know you can make your own? Take out a measuring cup, add 1 tablespooon of lemon juice or white vinegar and then fill with milk until you hit the 1 cup mark. Let it sit for about 5 minutes and you have your buttermilk.



Cut the cornbread into 12 wedges and enjoy! I had it plain but it would also be great with whipped honey butter.

If you really want to bring fall into this dish I think it would be awesome with butter whipped with apple butter. Yum.



This corn bread was a hit, try it out and let me know what you think!