This thick Pumpkin Cream Cheese Skillet Cornbread is the perfect side dish for any fall meal. Pumpkin, cheddar cheese and cream cheese are spiked with cinnamon and are the standout ingredients of this easy, savory bread.
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So it’s Thursday and in the last three days I’ve made two batches of cornbread. Sorrynotsorry. I can not be trusted near cornbread as it is seriously one of my absolute favorite comfort foods. And this Pumpkin Cream Cheese Skillet Cornbread? A genius idea that came to me because of YOU. The lovely people that stop by on a daily basis to check out what I’ve been making in the kitchen. I owe you a great big thank you for this one!
Last fall, I shared my Cheddar and Cream Cheese Skillet Cornbread and you fell in love with it! It’s constantly hanging out as one of my most popular posts each and every day. As my way of saying thank you, I decided to put an autumn spin on it and present to you the perfect side dish for Halloween, Thanksgiving or any other day this fall. Or spring, summer and winter. You know, whatever you think is best! We’ve enjoyed this as a side to my Beer Braised Beanless Chili, as a snack with butter and red pepper flakes (that was me!) and as the ultimate bread for a ham and sharp cheddar sandwich. I’m thinking it would also make for an out of this world Thanksgiving leftover sandwich next month as well!
Pouring the batter directly into a hot cast iron skillet means that a crust quickly forms on the bottom of this Pumpkin Cream Cheese Skillet Cornbread, sealing in the flavor. And unlike my Simple Sweet Cornbread, this is most definitely a savory bread, even with the addition of pumpkin and cinnamon. The pumpkin helps keep the bread light and moist and the cinnamon lends a warm spice note. This is why the two cheeses, pumpkin and cinnamon get along so well!
This thick Pumpkin Cream Cheese Skillet Cornbread is the perfect side dish for any fall meal. Pumpkin, cheddar and cream cheese are spiked with cinnamon and are the standout ingredients of this easy, savory bread. If your kitchen is anything like mine, you likely have the ten ingredients needed for this cornbread already on hand. So grab your cast iron skillet and get this recipe in the oven, pronto! I used store bought pumpkin puree but this Homemade Roasted Pumpkin Puree would no doubt be a great substitute if you’d like to put forth a little extra effort.
I’m thinking that this Pumpkin Cream Cheese Skillet Cornbread would be the perfect side dish for this 5 Ingredient Pumpkin Thai Soup, Slow Cooker Spicy Pumpkin Corn Chowder or this Sweet Pumpkin and Barley Sage Soup. Pumpkin all the things, I say!