This skillet cornbread is the perfect fall side dish – infused with hearty ale, real pumpkin, and maple syrup. It will pair gorgeously with anything you serve it with.
- 1/3 cup real maple syrup
- 1 cup pumpkin puree
- 1 cup pumpkin ale (something hearty and full flavored, no "lite" stuff here!)
- 2 eggs
- 1 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 TBSP melted butter
- Preheat the oven to 400F with a 10″ cast iron skillet inside (so the skillet heats up, too).
- In a medium bowl, whisk together the maple syrup, pumpkin puree, pumpkin ale, and eggs.
- Add the cornmeal, flour, baking powder, baking soda, and salt on top and then stir with a wooden spoon or spatula just until combined.
- Allow this to sit for a few minutes while the oven and skillet heat up.
- Carefully remove the skillet from the oven and coat the bottom and sides of the skillet with the melted butter with a pastry brush. You won’t use all the butter, and that’s ok – save it for drizzling on top!
- Pour the batter into the hot skillet and smooth out so its even. Drizzle the remaining melted butter on top.
- Carefully place the skillet back into the oven (remember, its hot!) and bake for 15-20 minutes, or until golden brown and cooked through.
- Allow to cool for a few minutes before slicing and serving. Serve with butter and honey or maple syrup. Enjoy!
Amount Per Serving: Calories: 214Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 620mgCarbohydrates: 37gFiber: 2gSugar: 9gProtein: 5g
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