Pumpkin Cream Cheese Skillet Cornbread
Servings: 8
Calories: 381kcal
Pumpkin, cheddar cheese and cream cheese are spiked with cinnamon and are the standout ingredients of this easy, Pumpkin Cream Cheese Skillet Cornbread.
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Ingredients
- 8 tablespoons butter divided
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese divided
- 2 cups flour
- 2 cups cornmeal
- 3 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups milk
- heaping 1/2 cup pumpkin puree
Instructions
- Preheat oven to 400 degrees.
- Place 12" cast iron skillet in oven for 15 minutes.
- Meanwhile, in a large saucepan over medium-low heat, melt 7 tablespoons butter.
- Stir in cream cheese and 1 cup cheddar cheese until combined.
- Remove from heat and stir in flour, cornmeal, baking powder, salt and cinnamon until just combined, being careful not to over mix.
- Stir in milk and pumpkin until just combined.
- Remove cast iron skillet from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers bottom of pan.
- Pour batter into preheated cast iron skillet and sprinkle with remaining cheddar cheese.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Nutrition
Calories: 381kcal | Carbohydrates: 13g | Protein: 13g | Fat: 31g | Sodium: 637mg | Sugar: 4g