Need Pumpkin cornbread in a jiffy? This Skillet Pumpkin Cornbread is moist, flavorful, and perfect for Fall.
Tis’ the season when everything turns to pumpkin … and that includes the cornbread!
This baked skillet pumpkin cornbread with bourbon maple butter has the perfect balance of pumpkin flavor and just a hint of bourbon maple butter sweetness to drive it home.
It’s Fall … so naturally, everyone and everything turns into a pumpkin.
Since people can’t seem to get enough pumpkin recipes in their life I thought I would throw my hat in the ring with a cast iron pumpkin cornbread recipe!
To make this pumpkin cornbread unique I wanted to prepare it on the grill and I wanted to serve it with the most incredible bourbon maple butter.
You can bake this in the oven, but I recommend cooking it in cast iron over hot coals to really give the cornbread a great outer crust and a fantastically moist center.
Pumpkin Cornbread Ingredients
Cornbread Mix. For this recipe, we are going to use 2 boxes of Jiffy Cornbread Mix. I know what you are thinking, and yes, you read that right. This cornbread mix is like a buck a box and tastes as good as any homemade mix I’ve tried so I’m not ashamed, hell I’m proud to admit I use it in my recipes!
Milk. For super rich and moist cornbread we are going to use ⅔ cup of whole milk.
Egg. Toss 2 large eggs into the mix to bind everything together. The eggs are also going to help the bread rise.
Spices and Seasoning. To help bring out that pumpkin spice flavor everyone is crazy about, you will need ½ tsp of Chinese 5 Spice or Pumpkin Spice (whichever you prefer or have on hand), ⅔ cup of pumpkin puree, 2 tbsp of Black Strap Molasses, and½ tsp of real salt.
How to Make Pumpkin CornbreadPrint Recipe
Preheat. Preheat the oven or grill to 400 degrees F. Place a tbsp of butter in each skillet and place them in the oven or grill to preheat as well.
Combine ingredients. Whisk together Pumpkin puree, milk, eggs, and black strap molasses. Next whisk in the cornbread mix along with Chinese 5 Spice and salt until the batter is smooth and fully combined
Bake. Once the oven or grill is hot pour even amounts of cornbread batter into each skillet and bake for 15-18 minutes or until cornbread is fully cooked. Allow the cornbread to cool for 5 minutes before slicing and serving.
Pro-Tip: Recipe will make 2 large skillets (5 inch) or 4 smaller skillets (3.5 inch). For total servings, this recipe will give you about 8. However, it is important to remember that the smaller skillets will cook a few minutes faster than the larger skillets!
Bourbon Maple Butter
This simple, but delicious bourbon maple butter comes together with 3 quick ingredients: 8 oz salted butter, 2 sticks (softened), 2 oz bourbon, and 2 oz maple syrup.
Heat. In a small saucepan heat bourbon and maple syrup over medium heat.
Stir and let cool. Stir frequently until the maple syrup mixture is bubbling and begins to thicken. About 3-5 minutes. Let the mixture cool to room temperature.
Whip. Fold maple syrup mixture into softened butter and whip until smooth and creamy.
How to Make Bourbon Maple Butter
I am a strong believer in the fact that every good cornbread needs a soft spreadable butter to slather on before taking the first bite!
And nothing says “sweater weather” more than taking your cornbread up a notch with bourbon and maple syrup.
Before you make this butter, you are going to want to make sure you set out the butter long before you start the recipe so it can completely soften before preparing the recipe. Remember, you want it soft, not melted so microwaving it in a pinch is not the way to go.
You can use salted or unsalted butter for this recipe depending on your preference.
Personally, I prefer salted butter because I think the balance of salty and sweet always gives the final product a better flavor!
Pro-Tip: If you don’t want to cook with alcohol you can omit the bourbon and just make it a maple butter or replace the bourbon with a teaspoon of vanilla extract.
Instant Cornbread Mix vs. Homemade Cornbread Mix
I know what some of you are thinking … I know what I said earlier, so let’s talk about it…
If you want to spend the extra time mixing the dry ingredients and measuring a dash of this and a pinch of that go right ahead.
However, for me, I’m hungry and would rather spend my time eating rather than bragging about how good my cornbread mix is.
Jiffy Cornbread Mix is a super affordable cornbread mix and truthfully tastes just as good as any homemade mix I’ve ever made or tried.
Now, if you are dead set on measuring things here is a classic cornbread mix that you can make yourself.
Tips for Baking Pumpkin Cornbread
One of the keys to preventing your cornbread from sticking is to put a tablespoon of butter in each skillet and let the pans preheat along with the oven.
Once the cornbread batter is ready and the oven comes up to temperature brush the melted butter along the sides of the skillet before pouring the cornbread mix into the hot skillet.
This will give you a golden exterior and really prevent the cornbread from sticking.
This recipe can be made in a number of different containers. You can make individual muffins or use an 8×8 baking dish and cut the pumpkin cornbread into squares.
The cooking time may vary so keep a close eye while you’re baking. The easiest way to check if the pumpkin cornbread is done is to use a toothpick. Place the toothpick into the center of the cornbread.
The cornbread is done when the toothpick comes out clean. If it still has some uncooked batter on it just continue cooking for a few more minutes and check again.
Tips for Grilling Pumpkin Cornbread.
The key to good cornbread of any kind is making sure to preheat the pan before adding the batter!
Grease the cast iron pan with a tablespoon of butter before pouring in the batter. This will create a crispier crust and prevent it from sticking.
Since we are grilling this cornbread I think using wood chips is a great way to impart a light smokiness.
If a kiss of smoke is what you are looking for, I recommend soaking a handful of wood chips for 30 minutes before adding them on top of the hot coals.
If you are cooking for a crowd or serving to a long table, I recommend using smaller personal-size cast iron pans. I like doing this so I can place a few of the pumpkin cornbreads on the table and people aren’t fighting over the same dish.
This also makes it easier for everyone to help themselves, enjoy the cornbread while it’s warm and, one of the personal favorite parts, is the individual pans cook faster and also tend to cook more evenly!
If you prefer one large skillet that works too. You’ll just need to cook the recipe about 7-10 minutes longer than recommended. Additionally, you may want to rotate the pan to not overcook one side of the cornbread.
Should Cornbread be Sweet??
The long-running debate in my family has always been if cornbread should be sweet or savory.
My mother famously refuses to call any cornbread with sugar in it cornbread and spitefully refers to sweet cornbread as “corn cake”.
I myself as a milk toast fence sitter think that a slight sweetness is a nice addition but wouldn’t go full-blown sweet.
I am a believer that this pumpkin cornbread recipe is a perfect balance of the subtle sweetness in the pumpkin with a very small amount of molasses just to give the recipe a slightly sweet flavor without tasting like a dessert.
If you lean towards the savory side you can omit the molasses.
If you are a fan of sweet cornbread, might I suggest a scoop of vanilla ice cream right on top of the hot pumpkin cornbread dusted with cinnamon and sugar?
More Fall Favorite Recipes
- Easy Cheesy Smoked Mac
- Cast Iron Smoked Barbecue Beans
- Broccoli Rabe & Beef Heart w/ Orecchiette Pasta
- French Onion Rice & Beans
- Sheet Pan Everything Cabbage
- Cast Iron Roasted New Potatoes
- Creamy White Crab Chili
- Chicken & Späetzle Soup
- Easy Chicken Pot Pie Casserole
- Preheat the oven or grill to 400 degrees F. Place a tbsp of butter in each skillet and place them in the oven or grill to preheat as well.
- Whisk together Pumpkin puree, milk, eggs, and black strap molasses. Next whisk in the cornbread mix along with chinese 5 spice and salt until the batter is smooth and fully combined
- Once oven or grill is hot pour even amounts of cornbread batter into each skillet and bake for 15-18 minutes or until cornbread is fully cooked. let cool for 5 minutes before slicing and serving.
Bourbon Maple Butter
- 2 Sticks Salted Butter Softened
- 2 oz Maple Syrup
- 2 oz Bourbon
- In a small saucepan heat bourbon and maple syrup over medium heat. Stir frequently until the maple syrup mixture is bubbling and begins to thicken. About 3-5 minutes. Let the mixture cool to room temperature.
- Fold maple syrup mixture into softened butter and whip until smooth and creamy.