Pumpkin Cornbread

By: Cindy Coopwood and Cordelia Capps
Photography by: Rory Doyle

We divided this moist, slightly sweet cornbread into two smaller skillets for either end of the table. It’s best served hot out of the oven and slathered in butter.

approximately 10 servings
2 cups all-purpose flour
2 cups yellow cornmeal
1 1/2 tablespoons baking powder
1 teaspoon salt
1 cup milk
8 ounces cream cheese, at room temp
1 can pumpkin puree
1 1/2 sticks butter, melted and divided
Extra butter for serving

Place a 12-inch cast-iron skillet in oven and heat oven to 400°F.
In a large bowl, combine flour, cornmeal, baking powder and salt.
Whisk the milk, cream cheese, pumpkin, and 7 tablespoons melted butter together in a smaller bowl and add to the dry mixture stirring until just combined.
Remove skillet from oven and brush bottom and sides with 2 additional tablespoons butter.
Pour batter into hot pan. Bake, 25 to 30 minutes until done and slightly brown. Brush remaining butte (and more if desired) over the top while hot.


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