Skillet Pumpkin Cornbread

            This pairs well with the Chili Con Carne recipe I had posted.

What you will need:

Cast Iron Skillet Frying Pan

Whisk, Hand Mixer or Stand Mixer *Which ever you have, I used my stand mixer*

Spatula 

Measuring Cups and Spoons

2-Large Mixing Bowls

Pastry Brush

Tooth Picks

large sifter

Oven Mitts

Ingredients:

2-Cups Pumpkin Puree *I used my own that I had processed. I have instructions on here if you'd like to also do your own, if not, then canned store bought is fine.*

1-Cup Whole Milk

1/2-Cup Honey

1/4-Cup Butter Melted, plus 1-Tablespoon Solid

1-Teaspoon Salt

1-Teaspoon Baking Powder

1/2-Teaspoon Baking Soda *Bicarbonate*

1 1/2-Cups Cornmeal Stone Ground Yellow

1-Cup Unbleached All Purpose Flour *White is fine*

2-Large Eggs

2-Teaspoons Pumpkin Pie Spice. *I make my own, instructions are below*

**If you don't have Pumpkin Pie Spice in your house you can make your own by using 3-Tablespoons Ground Cinnamon, 2-Teaspoons Ground Ginger, 2-Teaspoons Ground Nutmeg, 1 1/2-Teaspoons Ground Allspice and 1 1/2-Teaspoons Ground Cloves. Mix well and put in an air tight container. Take the 2-Teaspoons out of this mixture.**  

Put your cast iron skillet into your oven and preheat to 400-degrees Fahrenheit 

In your large bowl or using a stand mixer using the paddle attachment, lift the stand mixer head up  adding the eggs, pumpkin puree, milk, honey, and 1/4-Cup melted butter to the mixing bowl.  Drop the head down and lock. Mix on medium speed until well blended. 

Take your second bowl and place the sifter over top.  Add the dry ingredients into the sifter.  Flour, cornmeal, baking soda, baking powder, salt, and pumpkin pie spice. Gently shake the sifter up and down over top of the bowl, this will incorporate all the ingredients making sure there is no clumping.  Remove sifter and set aside.  

Unlock and lift the stand mixer head up and add a little bit of the dry mixture to the wet.  Put the mixer head down and lock, turn on low speed and mix until well blended. Stop the mixer, lift up and add a little more dry mixture, repeat this process until all of the dry mix is combined with the wet.  *I just added these steps for the mixer because some people have never used one before.*

Put on your oven mitts and remove the cast iron skillet, place on a heat resistant surface.  Be careful this is extremely hot, I can't express this enough!!  Put the slice of butter into the skillet and brush the sides and bottom with your pastry brush.  Remove mitts.  Add the batter into the skillet, you can scrape the extra out with your spatula.  Spread batter evenly in skillet.  

Put your oven mitts back on because this skillet is still screaming hot, place back into the oven. Bake for 35-45 minutes.  When time is up, place oven mitts back on.  Take skillet out of the oven and place on a heat resistant surface.  Taking your tooth pick, insert into the middle of the cornbread and push half-way down and then remove it.  If the tooth pick comes out clean then it's done, if there is batter on the tooth pick, place the skillet back into the oven again for a few more minutes and check again using my precautionary measures so you don't get badly burned.  

If the cornbread is done baking, keep on a heat resistant surface and let cool for at least 20-minutes before serving. Cut into equal size triangles.  Serving suggestions:  Add a little knob of butter to the top and drizzle with either honey or all natural maple syrup.  I heat it up in the morning and have it for breakfast with a cup of tea or coffee.