Imagine sinking your fork into a slice of golden, perfectly baked cornbread that's not just ordinary, but a decadent fusion of creamy pumpkin and rich cream cheese. This isn't just another cornbread recipe—it's a culinary experience that transforms your kitchen into a cozy autumn haven, filling your home with warmth and irresistible aromas that will make everyone's mouth water the moment they walk through the door.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/4 cup sugar
- 1/2 cup milk
- 2 eggs
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while preheating to ensure it gets hot.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until well combined.
- In a separate bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, milk, eggs, and melted butter. Mix until the wet ingredients are completely integrated and create a uniform orange-colored mixture.
- Carefully remove the hot skillet from the oven and lightly grease it with additional butter or cooking spray to prevent sticking.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Immediately transfer the batter to the hot skillet, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the skillet for 10 minutes before slicing and serving warm.
Tips
- Use a cast iron skillet for the best crispy edges and even heat distribution.
- Ensure your cream cheese is fully softened to create a smooth, lump-free mixture.
- Do not overmix the batter—mix just until ingredients are combined to keep the cornbread tender.
- Preheat the skillet in the oven to achieve a crispy, golden bottom crust.
- Let the cornbread rest in the skillet for 10 minutes after baking to help it set and make slicing easier.
- Serve warm with a pat of butter or a drizzle of honey for extra indulgence.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 7g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
