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.
This skillet cornbread is so easy and simple to make and it is PERFECT for fall! It only requires a few ingredients but its well worth the few minutes you spend mixing it together. Real pumpkin puree and a heartily spiced ale combine with cornmeal and a touch of maple syrup for a little sweetness. Definitely use a good beer here – something with lots of robust flavor so that it stands out. I wanted the pumpkin, beer and cornbread to really shine here, so I decided to skip the typical “fall baking spices” that lot of recipes call for. Serve this warm with butter and either some local honey or a good quality maple syrup. It turns out to be almost a dessert!
For me, the return of crisper and cooler temperatures also heralds the return of warm and hearty comfort foods! For the most part, I think keeping homemade breads, stews and the like sacred to the cooler months is special. We try to eat very seasonally, so spring and summer is all about fresh produce – lots of salads, lighter meals, things like that. But then once the weather turns I can’t help but crave all things warm and landed with carbs. Do you do the same?
Oh, Gosh, I have SUCH a love affair with bread. I just can’t help myself, especially when its warm out of the oven and I can slather it with real butter. And when it takes about 30 minutes to make a from scratch and seasonally awesome recipe, it makes it even better, don’t you think? This cornbread will pair perfectly with any soup, stew, chili, or casserole that you serve – but it will also go equally well with baked chicken or pork chops. Make sure you heat up the skillet with the oven – its key to getting a gorgeously crispy crust, but still having the cornbread be soft and cake like inside.
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!)
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!
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.